1. Dry rice noodles are boiled in water for eight maturity. Just pinch the noodles with your hands, and they are still slightly hard. And then use cold water for later, so that it is more vigorous
2. Cut off the ingredients, shred the onion and cabbage, shred the meat, and mince the green onion
3. Heat the pan, add a little oil, then add the green onions and the meat and stir fry until the shredded meat turns white
4. Then pour in shredded onion and shredded cabbage and stir-fry evenly
5. Add half a tablespoon of salt and a tablespoon of seafood soy sauce, stir fry to the bottom of the dish.
6. Add two spoons of dark soy sauce and one spoon of soy sauce, and continue to stir-fry evenly, about one minute, it's done
7. Stir-fry evenly and you can get out of the pot
Tips:It's good to cook the noodles until they are eighty mature, because you still need to fry the ones you don't like soy sauce, so you can put a little less.
