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1. Prepare the ingredients while cooking the noodles.
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2. Stir-fry with hot oil (less oil) and minced pork (or diced pork, of course, diced pork), it will produce oil, so put less oil, add cooking wine and stir-fry to remove alcohol.
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3. Add soy sauce.
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4. Stir-fry until evenly add a little old extract to reduce the color.
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5. Add water to a boil, pour in the water and cook the starch until it thickens.
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6. Beat the whole eggs in a small stream, pour in the egg mixture, push evenly and turn off the heat.
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7. Drain the noodles well.
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8. Serve.
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9. This is the less side dish version only with some shredded cucumber.
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10. The multi-dish version of cowpea is cooked and diced, lettuce is cooked and shredded, and cucumbers and carrots are shredded.
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11. The super-large bowl for noodles is convenient for mixing braised and vegetables.
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12. Dangdangdang.
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Tips:Because I don’t eat scallion, ginger, garlic, so I usually don’t fry the pan. I fry onions at most. I use soybean paste because it’s slightly sweet and not overly sweet. It’s very good for serving. The side dishes depend on personal preference and what I like to add. Anyway, you can add some shiitake mushrooms if you marinate it. If you like it, I think soybean paste is more important. But there are those who don’t like sauce, and some who like to use Yingkou soybean sauce. What’s wrong? I can serve it as I wish. I put a lot of meat, I love meat, and those who like vegetarian food can put less. I’ve tried adding diced potatoes. The bittern is also super delicious, so it's important to play.
