1. Mince the ginger, cut the meat into small pieces, put the minced ginger meat into thirteen fragrant, rock sugar cooking wine soy sauce in a bowl and marinate the meat for a while. At this time, pick the beans and break them into small pieces and wash them for later use. Wash tomatoes and set aside
2. Wash
3. Diced
4. Heat oil in a pot, add chopped garlic and sauté the marinated meat slices and add some light soy sauce. When the meat turns red, add the beans
5. Stir-fry for a while, add tomatoes and continue to stir-fry for a while.
6. Add salt and continue to stir fry
7. When the tomatoes are fried and juice, add boiling water to make it even with the vegetables
8. Let the soup boil the noodles. Cut the noodles into about 10 cm and spread them on the dish
9. Cover the pot and bring it to a boil. Turn to medium-low heat and simmer for about 15 minutes until the soup in the pot is almost dry. Use chopsticks to scatter the noodles and stir-fry the vegetables with a spatula.
10. Pick out
11. Cover the pot and turn on high heat to collect the juice. If the soup is juicy, let it burn for an extra minute or two. If it’s already relatively dry, turn on the high heat to boil out the steam, turn off the heat and continue simmering for a few minutes.
Tips:I use thick noodles, so the water is a little bit too much. The noodles look wet because they have to be simmered for a while. If it is thin noodles, add a little less water and it will cook faster. The simmered ones are also dry. I like to eat the dry ones with a little bit of char.
