1. Wash the white mushrooms and shiitake mushrooms, remove the stems, slice them for later use; peel the onions and cut into small strips;
2. Take out the udon noodles, put them in a container, soak them in clean water for 3 to 5 minutes, gently toss them with your hands to disperse them, remove and drain the noodles for later use; slice the lean meat, add starch and cooking wine and mix well;
3. Put an appropriate amount of vegetable oil in the pot, heat the oil, put the onion down and fry it until it is fragrant, then lower the meat slices into the pot, spread until the meat slices are 9 minutes old;
4. Add white mushrooms and shiitake mushroom slices to the pot, turn to medium-low heat, and stir-fry until the mushrooms begin to soften a bit, add tempeh chili sauce and stir-fry evenly;
5. Seeing that the mushrooms are basically cooked, add the udon noodles and stir-fry for about 3 minutes. According to the saltiness of the hot sauce used, add an appropriate amount of salt or not, stir-fry evenly, and then chop the celery leaves and sprinkle on top. .
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