Oyster Noodles

Material:
Half a catty oyster
Fuzhou noodles (red noodles) half a catty
Half a catty of fresh bamboo shoots
Chicken stock 2000cc
1 bowl cornstarch

seasoning:
4 tbsp soy sauce
2 tbsp sugar
1 tbsp minced garlic
2 tbsp bonito meal
2 tablespoons black vinegar
A pinch of white pepper
A pinch of cilantro

Gorgon juice:
Mix half a bowl of sweet potato powder into a bowl of water

practice:
1. Cut the bamboo shoots into thick strips, put them in the chicken stock, cover and cook slowly, and prepare other ingredients at the same time
2. Cut small sections of noodles, boil them in boiling water to remove odors, remove them and rinse in cold water for later use
3. Rinse the fresh oysters gently to avoid the loss of oyster paste, remove the broken shells, drain the water, and then apply a layer of cornstarch
4. The powdered fresh oysters are placed in boiling water and boiled in boiling water. Do not stir them when they are hot to avoid powdering. Remove and soak in cold boiling water.
5. Add noodles to the broth pot with bamboo shoots and chicken, cook for 6 minutes on medium heat until soft, add seasonings, and then add sweet potato powder and water to thicken
6. After boiling, add fresh oysters and turn off the heat
7. Take an appropriate amount of noodles into a bowl, sprinkle a little white pepper, put a little coriander, and enjoy