1. Take out the lean meat in advance to thaw, wash it and shred it, add cornstarch and light soy sauce, stir well, set aside
2. Wash the ginger and slice it
3. Wash and shred the red pepper
4. Bring the water to a boil, pour in two pieces of instant noodles and cook until they can disperse
5. After boiling, pour into the steaming grid, rinse with cold water, and drain the water
6. After the pan is heated, add oil, fry an omelet, and serve after frying.
7. Then pour the mixed shredded pork into the pan and fry until the color changes, then put it in a bowl, set aside
8. Pour the Chinese cabbage seedlings into the pot and stir fry
9. Pour the black fungus, red pepper shreds, and ginger slices into the pan and fry
10. Pour the noodles and stir fry
11. Stir the salt, chicken powder and pepper evenly
12. Out of the pot
Tips:Rinse the noodles with cold water immediately after they are cooked, or they will stick together
