Fried Noodles with Bitter Gourd Pork Slices
1.
Cut the meat slices, first use 1/2 tsp cornstarch to grasp evenly, then add 1 tbsp light soy sauce, 1/4 tsp pepper, 1/4 tsp sugar, 1/2 tbsp cooking wine, and then stir well. , Let stand for 30 minutes, slice bitter gourd, cut chives into sections, put 1/4 tsp of salt and 1/4 tsp of pepper in the egg liquid, and beat evenly.
2.
Fry the eggs into thin egg cubes in a pan, cut thick wire, and smooth the fried meat slices until they are broken. I'm sorry, but I forgot to take the slices.
3.
Dump the bitter gourd until it is half-ripe, without adding salt. If you add salt water, it will pour out. Set it aside for later use.
4.
This time I used more scallion and no salt, so I took it out a few times first.
5.
Blanch the noodles, but don't need to cook them thoroughly.
6.
In a small bowl, put 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, and 1/4 teaspoon of sugar. Let it rest for about 1 minute, then turn it over, let it stand still for 1 minute, mash it with chopsticks, add 1/2 of the seasoning in a bowl, stir evenly with chopsticks, add the remaining seasoning, stir and fry evenly to taste, if it is not enough For saltiness, you can pour an appropriate amount of light soy sauce on the side of the pot.
7.
Pour in shredded egg, bitter gourd, sliced pork and green onion, turn off the heat, quickly stir-fry evenly and it will be out of the pot. Don't fight.
Tips:
1. When sautéing bitter gourd and chives in advance, do not put salt, otherwise the bitter gourd will leak out, which will affect the beauty and taste.
2. When frying noodles and noodles, it is best to blend the seasonings first, and put them in the pot two to three times during frying, so that the frying is more even.
