1. Peel and wash carrots and cucumbers, soak and wash dried shiitake mushrooms, pork, mung bean sprouts, and green onions for later use.
2. Shred carrots and cucumbers, chop green onions, and dice shiitake mushrooms and pork.
3. Adjust the sauce, spoon the bean paste, sweet noodle paste, and hoisin sauce into a bowl at a ratio of 2:1:1, and stir well for later use.
4. Put an appropriate amount of oil in the pot, add the green onion and diced shiitake mushrooms when the oil heats up, and fry until the aroma comes out.
5. Then add the diced pork, stir-fry until the pork is cooked through and smell the aroma, add the adjusted sauce and continue to stir-fry for about two minutes, then add the appropriate amount of soy sauce, salt and chicken essence and stir-fry evenly.
6. Add cold water until the minced meat can be submerged, then turn to a simmer and simmer slowly.
7. When the water is boiled to about one-third, add cold water again. After the high heat is boiled, turn to a simmer and simmer slowly. When the juice is collected, it can be out of the pot, and the important sauce is considered complete. (In the process of boiling the sauce, stir fry frequently to avoid mashing the pot)
8. Just sprinkle with chopped green onion before serving.
9. Blanch the mung bean sprouts and carrots and remove them for later use. Then boil the noodles and remove them, top the side dishes with the sauce, and a bowl of fragrant noodles is waiting for you to start.
Tips:If you like to eat carrots raw, it's okay not to boil them. I think the side dishes can be adjusted according to my taste.
