Sour Soup Fatty Beef Noodles

Prepare the ingredients: cut half a head of garlic into minced pieces, chop a section of green onion, wash an appropriate amount of baby bok choy, and take the rolled beef out of the freezer to thaw in advance.

Put chopped green onions, minced garlic, and white sesame seeds into a small bowl. Heat some vegetable oil, a bit more than usual for stir-frying, until it starts to smoke, then pour it into the bowl with the garlic while hot to release the aroma of the onions and garlic. Use the same hot pan with the oil to fry an egg, and set it aside for later.

Take an appropriate amount of scallion and garlic oil and put it into a noodle bowl, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and 2 tablespoons of rice vinegar, and mix well.

Bring a pot of water to a boil and cook the noodles. When the water boils, first scoop out 2 tablespoons and put them into a noodle bowl, then transfer the cooked noodles into the bowl.

Blanch the baby bok choy in the water used to cook the noodles, then remove the bok choy and place it in a noodle bowl. Next, add the beef rolls and blanch until they change color, then remove them.

Place the blanched baby bok choy and beef rolls in a noodle bowl, top with a fried egg, sprinkle with chopped green onions, and it's ready to eat.

A late-night snack in winter, eating a bowl of sour soup beef noodles is super satisfying, even drinking all the soup.