1. Pick the beans, wash them, and break them into inch pieces.
2. The noodles are pulled into the palm of your hand.
3. Finely chop green onion, ginger, and garlic.
4. Plum meat slices.
5. Add light soy sauce, dark soy sauce, salt, pepper, starch and a small amount of water to the meat.
6. Heat up the wok, add oil, sauté the aniseed chopped green onion and ginger, pour the pork slices with cooking wine, and stir-fry with soy sauce.
7. After the meat slices change color, pour the beans, add salt and stir.
8. Add the boiled water over the beans.
9. After the soup is boiled, half of the soup is filled with a spoon, and the middle of the beans is pressed down by one spoon high, so that the beans are high on all sides in the pot and low in the middle.
10. Spread the noodles evenly and loosely on the beans, cover with a medium heat and simmer for 7 or 8 minutes.
11. After 7 or 8 minutes, turn the dough over. That is, the bottom surface is turned to the top, and the top surface is lifted to the bottom.
12. Pour the soup just scooped out evenly on the noodles, pick it loose with chopsticks, cover and simmer for 6 or 7 minutes.
13. While the noodles are being braised, mix a small amount of ingredients, add minced garlic, a little vinegar, sesame oil, and a spoonful of water to the bowl and mix thoroughly.
14. After the noodles are simmered, pour in the spare sauce when boiling, and use chopsticks to mix the noodles and the following dishes evenly.
15. Serve a bowl, come to a bowl of mung bean soup, live together.
Tips:1: The small sauce should be poured down the side of the pot.
2: To fry the meat, heat the pan with cold oil, which means that the pan should be heated to the hot spot and then pour the oil. The oil is 40% hot and then stir-fried the pork slices, so that the pork slices will be tender.
3: You can put less water in the beans. Because there are elderly people at home, my pictures have a lot of water.
