Crispy Pork and Egg Noodles

Crispy Pork and Egg Noodles

1. Wash the cabbage and tear it into large pieces by hand without stalking.

2. The crispy meat is fried in advance and cut into pieces of the right size. (Fried meat method: slice fat and lean pork, add salt, chicken essence, one egg and appropriate amount of sweet potato starch, add appropriate amount of water to moisten the starch, grab evenly with your hands to wrap it on the sliced meat, pour an appropriate amount of vegetable oil into the pot, and burn it to 6 Turn to medium heat, grab a small handful of the meat and put it in. After the shape is set, fry the meat and take it out when it turns yellow. Let it cool for a while, change the knife to a smaller piece, and fry it in a frying pan. The second time, the appearance is golden and crisp.)

3. After the iron pan or non-stick pan is heated, let out an appropriate amount of peanut oil. The oil is very hot, and the fresh eggs are beaten in.

4. Fried golden brown on both sides.

5. Add an appropriate amount of water, add sliced ginger, pepper, and crispy pork to a boil. Cook the crispy pork until about eighty minutes soft.

6. Add the fine dried noodles and boil, then add the cabbage.

7. After it's cooked, add in the right amount of salt and chicken essence, and it can be out of the pot.

8. Features: Simple method, milky white soup, smooth and tender crispy meat, refreshing noodles, delicious flavor and rich nutrition.