Hong Kong Style Pan-fried Noodles

Hong Kong Style Pan-fried Noodles

1. Cantonese cooked oil noodles (the kind of noodles that taste very refreshing, semi-alkaline noodles) 1

2. Lean pork with light soy sauce, salt, chicken essence, sugar, vegetable oil for fifteen minutes

3. Marinate the shrimp with a small amount of salt, sugar, and cooking wine.

4. Garlic, minced ginger, broccoli, shredded green pepper, bean sprouts, shredded shiitake mushrooms

5. First dissolve the oily dough. Don't stick it together.

6. Boil water in the pot, add some salt, put in the broccoli, and pick it up for about 50 seconds.

7. Then put the noodles in hot water, turn off the heat immediately, and remove the noodles. (The noodles are already cooked, so put them in the water just to soften them)

8. After removing the noodles, drain the water, drizzle some vegetable oil, and mix well... so as not to stick to them.

9. The next step is to cook the sauce, heat the oil in the pot, saute the ginger and garlic, then put the meat and fry until cooked, then add the shrimp, green pepper, etc. Add in, oyster sauce, black pepper powder, chicken essence, white sugar to taste, and finally pour Add cornstarch water and boil it into juice.

10. Heat the oil in the pan, and the oil temperature should be higher. Put the noodles and turn to medium-low heat, and fry the noodles

11. Fry it to the bottom and it is crispy, turn it over and fry (remember to put a little salt when cooking the noodles, so you don't need to put any seasoning)

12. After the noodles are fried, pour the pre-cooked ingredients on top.