Chengdu cold noodles

1. First, make braised pork. Add oil to the pot, then stir fry with dried chili and Sichuan peppercorns;

2. Fry the minced meat briefly and pour in sweet bean sauce;

3. Add soy sauce again;

4. Stir fry evenly, add water and simmer over medium heat for 15 minutes;

5. Add chopped scallions and stir fry evenly;

6. Add a little salt and stir fry well. Heat over high heat and remove the sauce. The meat sauce is ready;

7. Cut cucumber into shreds, blanch bean sprouts, chop garlic into minced garlic paste, and set aside for later use;

8. Mix chili flour with rolling oil to make chili oil, and prepare sesame sauce. This way, all the ingredients for mixing cold noodles are ready;

9. Boil water in a pot, add the bottom strip, and then add two layers of cold water before removing;

10. Pour some cooking oil into the cooked noodles, mix well, and blow cool;

11. After the noodles have cooled slightly, add chili oil, Sichuan pepper noodles, garlic paste, sesame paste, white sugar, bean sprouts, cucumber shreds, and minced meat, and mix well. This is the spicy, numbing, and sweet Chengdu cold noodles.