First, the production of egg noodles:
400 grams of medium gluten flour, add 100 grams of egg liquid, a small amount of cold water, table salt, knead into dough and roll into thin slices, cut into noodles and serve.
Second, the treatment of intestinal exuberance
(1) Rinse the pig's large intestine 3 times, add salt, alum, etc. and repeatedly rub and then clean, put it in a pot and cook it with a knife, cut it into a note, and soak it in cold water.
(2) Blanch the rinsed pork bones first to remove the blood stains, then cut them into a pot and add the pig intestines, peppercorns, green onions, and ginger, and simmer them over a low flame until soft. Remove the pork bones and add salt, monosodium glutamate and pepper to taste good.
(3) Use the pig blood until it is cut into thin slices, put it in the basin, blanch the blood clot with boiling water until it changes color, sprinkle it with a little edible salt and simmer it to keep warm.
3. Cook the noodles
(1) After the noodles are cooked, put them in a bowl, put the blanched pork blood (4-6 pieces) and the cooked fat intestines (4-6 pieces) on the noodles, pour into the fat intestine soup, sprinkle with green onions, coriander, and pour in red oil.
Fourth, the characteristics
The noodles are thin and tough, the soup is bright red, spicy and delicious, the flavor is unique, the nutrition is rich, and the aftertaste is endless