1. Cut green onion into pieces, shred ginger, smash garlic, and dice carrots for later use
2. Diced potatoes
3. Dice lean meat, marinate in salt, cooking wine, and soy sauce for later use
4. Cut the leaves of the scallions
5. Wash the vegetables and set aside
6. Hand-rolled noodles bought in the market for spare
7. After the pan is boiled dry, add the cooking oil. When the oil is hot, add the onion, ginger, garlic and fry the aroma, then add the lean meat and fry until it is cooked.
8. Add carrots and potatoes and sauté for about a minute.
9. Add water, cover the pot and cook for ten minutes (the amount of water must be enough to submerge the noodles to cook)
10. Add salt, noodles, and green onion leaves when the water is boiled, and cook for 5 minutes before adding green cabbage leaves. (Try to see if the noodles are cooked before adding green vegetables)
11. Out of the pot
12. Out of the pot.
Tips:1. When adding water, it must be enough to submerge the fabric, otherwise it will be easy to cook. 2. Make sure the carrots and potatoes are cooked before adding the noodles.
