Noodles (fresh, water-based): 200g
Water spinach (hollow heart vegetable): 100g
2. Mince ginger and garlic, place them in a bowl. Wash and finely chop scallions.
3. Mince ginger and garlic, place them in a bowl. Wash and finely chop scallions. 4. Add two tablespoons of Sichuan pepper powder. 5. Add two tablespoons of Sichuan pepper powder. 6. Add one tablespoon of lard, one tablespoon of cooked rapeseed oil, one tablespoon of peanuts, and one tablespoon of ya cai (preserved mustard greens). 7. Once water is boiling, add a small bundle of noodles. Quickly stir with chopsticks to separate. Add water spinach. Cook until just tender (pinch a cross-section to check for no white core), then transfer to a bowl. 8. Add two tablespoons of noodle-cooking water to the seasoning bowl. Preferably, use bone broth if available. 9. First, pick water spinach into the bowl, then pick noodles into the bowl.
