1. Cut the pork belly into slices, shred the ginger, remove the tendons and wash the lentils and break into small pieces, and cut the green garlic into pieces.
2. In another pot, boil water to remove the dry noodles on the surface (if there is no dry noodles on the surface of the cut noodles, you don’t need to over water) remove the cold water, control the dry water, add a little cooking oil and mix well to prevent adhesion (with the stir-fried noodles below) Beans are fried simultaneously)
3. Heat up the wok, add appropriate amount of cooking oil, add pork belly and fry to change color, add shredded ginger and star anise and stir fry for a fragrance
4. Add the lentils and stir-fry evenly to heat up, add a little white pepper and pepper powder, 1 tablespoon of cooking wine, 1 tablespoon of balsamic vinegar, 1 tablespoon of light soy sauce, half a spoon each of soy sauce, oyster sauce, and bean paste. Bring water to a boil, turn to medium heat and simmer for 3 minutes
5. Shake the noodles and spread them on top of the beans, cover and simmer on medium-low heat until the soup is dried
6. Sprinkle the green garlic on the noodles and add a little salt
7. Use chopsticks and shovel to stir fry and stir evenly
Tips:1. Watering the noodles and frying the beans can be carried out at the same time, reducing the time for the noodles to stand after being over water\n2. Adding green garlic can make the noodles have a faint garlic fragrance. If you don't like the smell of garlic, you don't need to add it, just stir it evenly. Up
