1. Blanch the alkaline water and oil noodles in boiling water for 5 minutes, take out the water control and put it in a large bowl for standby; remove the head and tail of mung bean sprout; wash the leek and cut it into 3 cm long sections; put the boiling water in the pot, and then put the mung bean sprout into the boiling water for 1 minute, and then bring out the cold; put the leek section into the boiling water and bring out the cold for 0.5 minutes.
2、 Wash the large intestine of pig, add 5 grams of salt into the pot, boil the cooking wine over high heat for 30 minutes, remove and cut into sections of 2 cm long.
3. In the pot, put the tea sauce and high soup into the fire, put in 2G salt and chicken powder for seasoning, then fry the tofu slices, pig large intestine, shrimp, mung bean sprouts and leek in the fire, and then pour them on the surface of alkali water and oil.
Feature: the beauty of Sha Cha noodles is in Tangtou. In the small kitchen, fresh pig bones, whole chicken and fish heads are used to make a delicious and mellow soup; one of the main ingredients of the Sha Cha is to select the first-class shrimp heads, marinate them with salt for more than two months, then grind them carefully, add the shrimp sauce and garlic sauce in order to boil and fry them thoroughly, and then add the five flavor powder, curry powder, chili powder, sesame, etc. after cooling. Therefore, the soup head of the small kitchen is sweet, spicy and delicious, with unique flavor.