1. Prepare all materials.
2. Mince ginger and garlic, chop green onion, shred tenderloin, put cooking wine, cornstarch, light soy sauce slightly marinated.
3. Cut carrots and bell peppers into thin strips, nine leeks, and parsley into sections.
4. Put the shredded carrot, parsley, and bell pepper into boiling water and blanch for 5 seconds to remove the cold water, and the green onion leaves can be slightly hot.
5. Put oil in the pan, sauté the ginger and garlic to quickly loosen the meat.
6. Add the blanched ingredients, add salt, chicken noodles, light soy sauce, and oyster sauce, and stir-fry well. Put the chives and chopped green onions before serving. Pour a little sesame oil and stir-fry them out of the pot and let cool for later use.
7. Take out and let cool for later use.
8. Cut the Chencun noodles into squares, wrap the cold stuffing in the Chencun noodles and roll them up.
9. Roll up and tie tightly with green onion leaves and serve.
10. Wrap the wrapped vegetables in a steamer and steam for three to five minutes.
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