1. After the noodles are reconciled, wake up for at least half an hour, and knead repeatedly to make the noodles vigorous. Mince the meat, mince the onion, ginger and garlic.
2. Pour the oil in the pan, heat the oil into the minced meat, add a little vinegar, stir-fry the onion, ginger and garlic evenly, pour in the cooking wine, light soy sauce, stir-fry evenly, and out of the pan.
3. Cut the sauce and set aside
4. Add oil to the pot, add green onions on a medium-low heat, then pour in the sauce, rinse the sauce in the bag with a little water, keep stirring, and turn off the heat in about five minutes.
5. Pour the minced meat into the pot and stir well.
6. Beat the eggs, add chopped green chilies and chopped green onions. The eggs are scrambled over the hot oil.
7. I use homemade pickled tomato sauce and chopped tomatoes.
8. Heat the oil, add the chopped green onion, add tomatoes, salt, and stir-fry the light soy sauce until fluffy. Add eggs.
9. Roll out the noodles, cut into strips, open the bottom of the pan, cook, and remove
10. Add tomato sauce and fried sauce to the noodles and mix well.
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