Festive Noodle Soup, Grinding Dried Anchovies Into the Broth Gives It the Taste of a Noodle Restaurant

Steps

1. 1

   Remove the innards from the dried anchovies and toast them in a dry pan to remove moisture and the fishy smell.

2. 2

   Blend the toasted anchovies into a fine powder.

3. 3

   Mix dark soy sauce 6 tbsp, red pepper powder 1.5 tbsp, sugar 1 tbsp, sesame oil 1 tbsp, chopped green onion, cheongyang chili pepper, and minced garlic 0.5 tbsp to make the sauce.

4. 4

   Boil 1L of water, add soup soy sauce and salt, then stir in 1 tbsp of anchovy powder. Add sliced zucchini and carrot to complete the broth.

5. 5

   Add the thin noodles to boiling water and cook for 3 minutes 30 seconds. Pour cold water in twice as foam rises.

6. 6

   Rinse the cooked noodles in cold water, place in a bowl, pour the hot broth over them, and top with the sauce.