1. Prepare the ingredients you need. For the noodles, I use buckwheat noodles. Personally, I think mustard noodles and thin noodles are very fragrant. You can adjust this according to your taste.
2. 100 grams of tenderloin, cut into thin strips, marinate with cooking wine and salt for 10 minutes. Sit in a hot oil pan, add a teaspoon of oil, and quickly stir-fry the shredded pork.
3. Fry the shredded pork to change its color, push it aside with a spatula, add chopped green onion and ginger until fragrant.
4. Add a tablespoon of Pixian bean paste and stir-fry the red oil. The mustard pork noodles with red oil broth are particularly fragrant.
5. Add the mustard shreds and stir evenly, add in the boiling water that hasn't had the mustard, because the mustard and the Pixian bean paste have salt, so don't put the salt anymore, you can put some sugar as appropriate.
6. After the water is boiled, put the noodles in the soup and cook for 2-3 minutes.
7. Turn off the heat, light a few drops of sesame oil, and add the coriander section.
8. The simple, but also mouth-watering mustard pork noodles, you must give it a try.
