1. Dice the meat and wash the Beijing spring onions.
2. Prepare a bowl of sauce: sweet noodle sauce, soy sauce, light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence, white sugar, add water and stir well.
3. Chop the meat and shiitake mushrooms into fines.
4. The Beijing spring onion is also minced.
5. Pour peanut oil into the hot pot, the amount of oil is a little bit more than usual.
6. Add chopped green onions and sauté.
7. Add minced meat and shiitake mushrooms.
8. Stir-fry the minced meat until fragrant and pour it into the sauce.
9. Boil on medium and low heat, and be sure to turn the pot frequently to avoid sticking the pot.
10. The boiled meat sauce is served.
11. Pour clean water into the pot, let the water open the noodles, and cook as much as you eat.
12. Blanch the side dish mung bean sprouts until cooked, not too cooked, otherwise they won't be crispy.
13. Take out the noodles that have been cooked until they are nine years old and let them boil.
14. Then add your favorite vegetable dish, add some meat sauce, stir evenly and start eating, add a duck blood conch soup, simply satisfy...
15. Do as you like, refreshing in summer.
