1. Cut the dried noodles, break the green beans into sections, cut the red hot peppers diagonally, mince the garlic, slice the pork belly and add the cooking wine to marinate for 10 minutes.
2. Oil the pan, pour in the meat slices and stir-fry until golden on both sides, fry out the lard and remove the lard for use.
3. Leave the oil in the pan, pour in the red pepper, stir fry the garlic for a fragrance
4. Stir in the beans and stir-fry until Microsoft. Then add the pork belly, add a little light soy sauce, dark soy sauce and a spoonful of sugar to taste and color, then pour in hot water to cover the meat slices.
5. Pour half of the soup in the pot and set aside, spread the noodles on top, close the lid and simmer for 3 minutes, pour 1/3 bowl of soup along the edge of the pot, close the lid and simmer for 2-3 minutes, repeat this three times, simmer until the juice is collected .
6. Add a little light soy sauce and salt before starting the pan, mix the noodles well in the pan, and sprinkle the chopped green onion on the plate.
Tips:In fact, braising noodles is simple and not easy. If you don't do it well, it will become a mess. You must pay attention to the time, otherwise the noodles will not be clear.
