1. Put the noodles evenly on the basket and steam it on high heat. Turn the SAIC to medium heat and continue to steam for 10 minutes, turn off the heat and set aside.
2. Shred the meat, add soy sauce, pepper, chili powder, ginger and garlic marinade for 10 minutes, and set aside for 10 minutes. Wash the beans, soybean sprouts, fungus, and tomatoes, and cut into sections
3. Heat the pan with cold oil, add the marinated meat and stir-fry for a while, pour in the beans, soybean sprouts, tomatoes, and fungus and stir-fry evenly. Add a bowl of water and cover the pot with a lid. Bring to a boil. Turn to low heat and simmer until it is cooked. Reserve a spoonful of water in a good dish to stew the noodles.
4. Put the noodles on the cooked dish and simmer for 5 minutes. Stir well and simmer for about 5 minutes to get out of the pot.
Tips:The traditional method is to prepare one layer, one layer of dishes, one layer, another layer of dishes, and then pour the vegetable juice on the steamed noodles and continue to steam for a few minutes. I feel that the traditional method is a bit more troublesome, but with a slight change, the steamed noodles are simmered over a low fire. One is that the vegetable juice is completely absorbed by the noodles without losing, and the other is to save time and facilitate cleaning.
