I will tell you today about our practice of stirring up the group in Shaanxi. First of all, prepare a delicious dish of churned dough. Cut the green onion into oblique slices, the red red pepper into oblique slices, the shiitake mushrooms into thin strips, the scattered leaves of green cabbage into thick and thin, the pot is heated and put in the appropriate amount of cooking oil, pour in the green onion, pepper, and shiitake mushrooms and stir-fry evenly, then pour in the green vegetable shreds, add the seasoning and stir-fry evenly, and when the dish is cooked, shovel into the bowl. Peel a few more heads of garlic and mash it into garlic paste, stir it with hot oil, add salt, soy sauce, chicken essence, red chili oil, and cold boiled water to mix into the sauce. Next, find a larger container, pour in the appropriate amount of wheat flour, add water to the flour, add water while stirring, and wait for the flour to be stirred into a batter. Heat the frying pan, brush the whole pot with oil brush, pour water to boil, and then hold the container containing the batter in one hand to slowly pour the batter into the pot, the other hand holds the dry noodle stick and keeps stirring, wait until the batter inside the pot becomes thick and hard, cover the pot lid, turn the heat and simmer as soon as you see the large bubbles protruding on the churn in the pot, stir evenly with the dry noodle pin, then spoon into the bowl, pour the garlic juice mixed in advance, put the dish, a bowl of spicy hot hand churn water around the city.
