Carrot Noodles with Three Ding Sauce
1.
Wash the pork and cut into cubes, add salt, light soy sauce, cooking wine, and starch, mix well and marinate for 10 minutes.
2.
Wash the eggplant and cut into cubes, add a little salt and stir evenly to marinate for 10 minutes.
3.
Soak the black fungus in advance and cut into cubes.
4.
Wash the cucumbers and cut into shreds.
5.
Pick up the frying pan, put the diced meat in the pan and fry it before serving.
6.
Pick up the frying pan, fry the aniseed in the pan and fry the green onion and ginger into the pot, stir fry the green onion and ginger, add sweet noodle sauce and fry.
7.
Squeeze the water in the eggplant into the pan and fry.
8.
Stir-fry black fungus in the pot.
9.
Stir-fry with white sugar. Stir-fry evenly, add appropriate amount of water, cover the pot and cook. Stir fry in due course.
10.
Stir-fry until the eggplant is cooked, and stir-fry the diced meat.
11.
Stir-fry with salt and monosodium glutamate. Fry and turn off the heat evenly.
12.
Add water to a boiling pot and bring the dough to a boil.
13.
Remove the boiled noodles and serve with three marinades and cucumbers.
Tips:
Marinated ingredients are selected according to personal preference.
