1. Dice green onion, shred ginger and garlic.
2. Cut spinach into sections, shred the fungus, shallots and chili.
3. Cut the meat into strips, add 5 ml of cooking wine, pepper, light soy sauce and 1 g of salt, mix thoroughly, and finally add cornstarch, mix well and marinate.
4. Roll out the noodles, cut into noodles and cook, rinse with cold water.
5. Raise the pot, add oil and star anise, and stir until fragrant.
6. Add the marinated meat and scatter.
7. Add all the side dishes and stir-fry well.
8. Add the noodles, the remaining salt, light soy sauce and chicken powder, then add a little boiling water and stir well.
9. Just pour the vinegar on the side of the pot before it comes out of the pot.
10. Served noodles.
Tips:Cook the noodles until they are eighty mature and remove them.
