#中卓牛骨汤面# Mushrooms, Meat Slices and Egg Noodles
1.
Knock the egg into the bowl and break it up with chopsticks;
2.
Cut the pork belly into thin slices, finely chop ginger and red pepper;
3.
Heat oil from the pan, pour in the egg liquid, and pour the brownish brown out of the pan into a bowl;
4.
Heat the oil again and add the meat slices;
5.
Put the ginger and chili in the meat slices when they are discolored, and mix them evenly;
6.
After sauteing, pour in a small amount of cooking wine and light soy sauce, stir evenly;
7.
When the meat slices are fried until they are delicious, cut the shiitake mushrooms into thin slices and cut the Chinese cabbage stalks into long strips;
8.
Pour into the pot;
9.
Stir fry and change color;
10.
Pour the fried vegetables into the rice cooker, pour in warm water and continue to boil;
11.
Pour half a pot of water from the pot;
12.
Cook time on both sides, open the package of Zhongzhuo noodles, and slightly cut the Chinese cabbage leaves;
13.
Bring the soup to the boil, pour in the eggs, vegetable leaves, and soup packet, continue to boil for the juice;
14.
Water opens into the noodle block;
15.
When the noodles are cooked, put them in a bowl, scoop out the vegetables and vegetable soup on the noodles with a spoon, sprinkle them with chopped green onion and eat! Healthy and delicious food, creating a better life——Zhongzhuo Food
Tips:
1. This soup is gluten and springy. It is recommended to cook it instead of soaking it.
2. There is no oil packet in each packet of noodles, so the soup is very fresh and light, and you can adjust it according to your own taste if you are not used to it;
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