1. Wash the ingredients
2. Shred the meat, tear the fungus into pieces, cut the rapeseed into sections, and chop the green onion
3. Boil the pot with water, add the noodles and cook until 80% cooked
4. Remove and put in cold water to cool, drain
5. Heat up the oil in the wok, add the chopped green onion and stir-fry until it turns white, pour a little cooking wine
6. Add mung bean sprouts and stir-fry. Add canola fungus, soy sauce, salt, monosodium glutamate, and stir-fry evenly.
7. Add the noodles and stir-fry evenly,
8. Serving a plate
Tips:The noodles can be cooked until they are half cooked, and they should be heated during frying. After the noodles are boiled, let them pass in cold water so that they won’t become sticky.
