1. Ingredients needed: a pound of green beans, a pound of fresh noodles (you can't use dried noodles for this, it will stick to a lump), a slice of pork, ten slices of ginger, five garlic cloves, five star anises, five spoons of brewed soy sauce, Five-spice powder, sugar, and chicken essence are appropriate.
2. Put three spoons of oil in the pot, fry the ginger slices, minced garlic, star anise, and five-spice powder to create a fragrant aroma.
3. Add the meat and stir fry until the color changes.
4. Add the beans and stir fry for ten minutes, until the beans turn wilted and slightly yellow.
5. This step of frying the beans is a must, so that the fried beans will not have a jerky taste and can more absorb the flavor of the sauce.
6. Add half a spoon of sugar and half a spoon of chicken bouillon. Add soy sauce and two large bowls of water in, without the beans.
7. Bring out a bowl of soup after boiling.
8. Cover and simmer for half an hour.
9. After simmering, shake the noodles and spread them on the beans.
10. After spreading, pour the soup evenly on the surface of the noodles, cover with medium heat and simmer for five minutes, then turn to low heat and simmer for five minutes.
11. Open the lid and turn over the noodles. Turn over the noodles that were in contact with the soup. Cover and simmer for two more minutes.
12. Stir the noodles and beans evenly out of the pan.
13. Served with mung bean porridge and cold side dishes.
14. Every time I eat braised roasted meat and bean curd noodles.
