1. Wash the meat and chop it into minced meat. Add starch, light soy sauce, dark soy sauce, sugar, salt, and oil in an appropriate amount. Grab it evenly with your hands. After the wok is heated, put a little oil in, continue to heat, put the seasoned meat into the pan, immediately add half a bowl of water, stir-fry evenly, cover the pan and cook over high heat and set aside.
2. Prepare half a pocket of cold boiled water, and use it after the noodles are cooked. Put water in a pot and boil over high heat (you need more water to cook the noodles). After the water boils, put the noodles in the pot and add two tablespoons of salt or a few drops of oil. This will make the noodles smoother and less sticky. Together. Wait for a while and scatter it with chopsticks, cook until cooked, then pick up
3. Wash the greens for later use. You can blanch the greens with the water used to cook the noodles. Add a little oil when blanching the greens, remove them after cooking, and spread them on top of the noodles.
4. Scoop out the noodles and green vegetables, and pour in the sauce prepared earlier.
Tips:After the noodles are exposed to cold water, it is not easy to stick, and it tastes tough (you must use cold boiled water, because the sauce will be poured directly after the cold boiled water). You can make lo mein with any kind of noodles. You can also prepare the sauce according to your taste
