1. Prepare the noodles first, make more if you have time, and then divide them into several portions and put them in a fresh-keeping bag and freeze them in the refrigerator.
2. Cut the pork into thin slices, add salt, cornstarch, oil and light soy sauce and mix well.
3. Heat oil in a pan, pour in the meat slices and stir fry.
4. Break the kidney beans into small pieces, put them in the pot and stir fry the meat a few times.
5. The rolled noodles are laid out on the carob slices.
6. Prepare an appropriate amount of water, pour in the water from the edge of the pot, and cover about half of the noodles as the standard. After the high heat is brought to a boil, turn to the smallest lid and slowly simmer the noodles.
7. When you hear a sizzling sound in the pot, it means that the water is almost dry, then you can open the lid and gently pick up the noodles with chopsticks.
8. When the noodles are almost scattered, pour in an appropriate amount of soy sauce, mix well to color, add salt to taste, pour a little light soy sauce before serving, and mix well over medium heat.
If the noodles of braised bean noodles are more chewy, use thicker noodles. Noodles that are too thin will become soft and break easily in the process of absorbing water and braising. You can add appropriate amount of chili according to your taste. Mix the noodles quickly when pouring the dark soy sauce to avoid uneven coloring. Try to use a non-stick pan, because all the moisture underneath should evaporate and absorb. If there is no moisture, it will stick to the pan, so it is recommended to use a non-stick pan.