1. Shred all the shallots, cut the garlic leaves into sections, and cut the Chinese cabbage into sections. Let the pot boil, add the lard residue, cook for about 10 minutes, and add the cabbage stalks;
2. Pour in the soaked fine powder, cook until thoroughly cooked, add the green onion and garlic leaves, stir a few times and cook until the garlic leaves are just cooked;
3. Add green onion, add about 2/3 teaspoon of salt and 1/3 teaspoon of pepper, mix for a few times, and all will be out of the pan;
4. Spread the char siu on the noodles, then pour the char siu sauce on the surface of the char siu when grilling the char siu, OK. Enjoy!
Tips:Don't pour the juice that oozes out when grilling char siu. Use it to accompany noodles and stir-fry. It is a good choice.
