1. Wash the lentils by pinching their heads and tails, breaking them into small pieces by hand, blanch them in hot water, and remove them for later use.
2. Cut the onion, ginger, and garlic into suitable sizes and shapes.
3. Heat the pan with oil, add the onion, ginger and garlic until fragrant.
4. Add the beef filling and stir to spread, pour in the cooking wine, and continue to stir-fry until the meat changes color and becomes oily.
5. Add the beans and stir-fry for a few minutes on high heat.
6. Add water until the beans are over, pour in the light soy sauce and tomato sauce, stir well, cover and simmer for a while on medium-high heat.
7. Open the lid and add the noodles, spread out evenly, cover and simmer until cooked.
8. After the noodles are simmered, open the lid and stir gently to get out of the pot.
Tips:1. Beans must be cooked before eating;
2. I added a little more water and noodles this time, but I can reduce the amount appropriately;
3. When braising the noodles, wait until all the water in the pot is absorbed and the noodles are soft, you can judge whether the noodles are cooked.
