1. Prepare round noodles, shred pork belly, cut tomatoes, and cut green beans.
2. After the water is boiled, add a little salt, add the green beans and blanch for 2 minutes, and then put out cold water for later use.
3. Heat in a frying pan, add the shallots, sauté fragrant, and add shredded pork.
4. Stir-fry until the shredded pork is white, pour in the light soy sauce, dark soy sauce, a little sugar, stir-fry evenly and add the kidney beans.
5. Stir-fry and add hot water, two spoons of salt, and half a spoon of thirteen spices.
6. When the soup is boiling, put out a small bowl and set aside.
7. Straight down the noodles and spread evenly.
8. Cover the pot and cook for 30 seconds on medium-high heat. Pour in half of the broth and cook for another 30 seconds. Pour in the remaining broth and cook for another 30 seconds. Turn off the heat and mix evenly.
