1. First remove the bean tendons on both sides of the soybeans, then wash them, and then break them by hand into moderate length sections for later use.
2. Cut the pork tenderloin into shreds, add cornstarch, cooking wine and 1g of salt. Grab it with your hands and marinate for 15 minutes. This will remove the meaty smell and make the meat more fresh and fragrant.
3. Finely chop the shallots.
4. Heat the marinated pork in the pan and stir fry until the color changes.
5. Add chopped green onion and sauté.
6. Add soy sauce and continue to fry until even.
7. Add oil beans and stir fry.
8. When the oily beans are discolored, add salt to taste.
9. Then add an appropriate amount of hot water.
10. Finally, put the sliced noodles on the oiled beans, turn to a low heat and simmer for about 10 minutes. The specifics depend on the amount of noodles and the size of the fire. Be careful not to dry the pot. The soup is almost dry and the noodles are cooked. It's ready to be out of the pot.
11. Stir it, it tastes good.
Tips:1. The amount of hot water added is generally less than that of the dishes in the pot. It must be low fire. If the fire is too high, the soup will dry quickly. The noodles are not cooked yet and it is easy to stick to the pot.
2. Place the dishes on the bottom and the noodles on the top so that it won’t stick to the pan.
