1. Prepare all the ingredients for the hot sauce (potatoes, stir, peel the carrots, soak them in water after washing them)
2. Pick out the shrimp thread and wash the shrimp to absorb the water. Use the cooking wine, grab the cornstarch and marinate for half an hour
3. Water chestnuts, carrots, and potatoes are peeled, washed and diced, rinsed with water, and picked up
4. Prepare ginger, bean paste and sweet noodle paste
5. When the water in the pot is boiled, pour the sweet green beans, add 2 g of salt and cook them, pick them up and immerse them in cold boiling water for later use.
6. Pour the cold oil into the cold pan and fry the cashew nuts, the color turns yellow, pick up
7. Then pick up the starched shrimp and add it to the pan until all the color is changed.
8. Save the base oil and stir-fry to create a fragrant flavor
9. Add the bean paste and stir fry to get the red oil
10. Pour in potatoes, carrots and water chestnuts and stir-fry until the potatoes change color
11. Pour in boiling water and add sweet noodle sauce
12. Add the old extract color, cover the high heat and boil, turn to low heat and cook until the potatoes are tender
13. Turn on, add sugar and stir fry evenly
14. Add chicken essence and stir well
15. Pour in the shrimps, stir fry evenly, turn off the heat
16. Prepare noodles
17. After the water boils, put the noodles in the pot and cook them up
18. Add olive oil to the picked noodles and mix well to avoid sticking
19. Put the noodles in a basin, add the Babao hot sauce, and then add the green beans to enjoy
Tips:1. Adding Pixian bean paste and sweet noodle paste is enough, just add a little old extract color, each tastes different, add according to their own taste.
2. You can add peanuts without cashew nuts. The method of frying is the same, cold oil and pan, and the food will be cooked when the oil temperature rises.
