1. Dice green onion, shred ginger and green onion.
2. Wash the beans, remove impurities, and shred.
3. Kelp is processed in advance.
4. Break the cabbage, wash and shred.
5. Peel the tomatoes and break them into pieces.
6. Add 1 gram of salt to the garlic, mash it into a puree and let it sit for 10 minutes. Add chicken powder, light soy sauce, vinegar, sesame oil and chili oil and mix thoroughly.
7. Cut the rolled noodles into noodles.
8. Pick up the pan, add oil and star anise, and stir fry until fragrant.
9. Add the beans and ginger, stir and stir well.
10. Add green onions and shallots, stir and stir well.
11. Add the cabbage and stir-fry, add salt and pepper and mix thoroughly.
12. Add water, the water is lower than the dish, and the noodles are evenly placed on the dish, leaving a space for air in the middle. Cover the stew and add water at any time.
13. Braised for eight mature times, add kelp and tomatoes to continue braising for maturity.
14. When ripe, pour the juice into the bowl and mix thoroughly.
15. Bowled noodles.
Tips:Don't add water to the dish, otherwise there will be lumps on the noodles. If it is not cooked, add a little boiled water in the middle.
