1. Pull the noodles into palm-length sections, sprinkle a little cooking oil, mix well and set aside
2. Add water to a boil in the pot, shake the noodles into the steamer, cover, and steam for 10 minutes
3. Time to steam the noodles to prepare the dishes: wash and slice plum meat
4. Add salt, cooking wine, light soy sauce, dark soy sauce, white pepper and stir well
5. Add starch and mix well again, drip a little edible oil to homogenize for 5 minutes
6. Minced shallots and garlic
7. Take a little green onion and minced garlic, add rice vinegar, light soy sauce, and sesame oil, mix well and set aside
8. Wash the cabbage and cut into thick shreds for later use
9. Shake the steamed noodles with chopsticks and set aside
10. In a wok pan, pour cold oil in a low heat, add green onions and chopped garlic, and fry to get a fragrance
11. Add the meat slices (don't turn it right away, so as not to lose the paste)
12. After 10 seconds, turn the meat slices, cook the cooking wine to remove the fishy, fry until the meat slices are colored
13. Add a little light soy sauce to taste
14. Pour the cabbage and stir well
15. Cook a little rice vinegar (adding rice vinegar can keep the cabbage crispy), add some salt to taste and stir well
16. Sprinkle in the noodles, shake loose, cover and simmer for about 1 minute
17. Open the lid, stir the noodles and cabbage, and finally pour the juice along the side of the pot, mix well, and serve
Tips:1. Add vinegar to this dish twice, the first time it can keep the cabbage crispy, and the second time it can increase the freshness and flavor.
2. Don't noisy the cabbage for a long time.
3. Choose thinner and flattened noodles so that they will be steamed well.
