New products egg noodles(Cui Shao Noodles) Flavor snack noodles,China XIDING RAMEN price supplier

Raw material:
Egg 90 g spaghetti, crisp shao, since soon, mungbean sprout, seaweed and other appropriate amount. 
Ingredients:
Lard, salt, pepper, monosodium glutamate, soy sauce, vinegar, fresh soup, brown sugar, cooking wine, wine juice, scallions, ginger foam such as appropriate. 
Method:
Cook. Slotted head pig meat or pork belly, a measure of separate, cut into 0.5 cm square, fat diced meat into the pot first salt, cooking wine, wine juice, Fried to golden brown, pour into code salt thin diced meat, fanned out of oil.   Add brown sugar, stay in deep red and sprinkle a little diced meat cold water will be chased out of the residual oil, meat micro brittle when decant oil, dish up cooling made brittle whistle. The pot to burn fat will then saute ginger foam with clear water to boil and add floats through the laver, mungbean sprout, salt, monosodium glutamate, pepper, SESAME OIL to season to make soup. Finally the pot to boil water, put the noodles into the pot, water to open about 1 minutes later, the noodles, drain water in MianWan, crisp shao, since soon, chopped green onion on top of it, the food with half bowl of soup. 
Flavor characteristics:
Soup, noodles, unique how to eat. Noodles thin crisp taste thick, whistle crisp sweet back to sweet, delicious soup is not muddy. Also called surface, bijie. 
Tradition:
Technical main point, add brown sugar, not boil when making a crisp shao vinegar, noodles with special rolling thin egg noodles, delicious clear soup