1. Prepare ingredients: fresh noodles, spinach, minced green onion, ginger, garlic, and pork filling.
2. Now, for you, if you want to make the fresh noodles not sticky, chewy and chewy after they are cooked, steam them on the steaming grate.
3. Before frying the meat sauce and the noodles, make a bowl of juice: pour a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of chili oil, and a spoonful of balsamic vinegar. Set aside.
4. Raise the pot and burn the oil.
5. Saute the shallots, ginger and minced garlic.
6. Pour in the meat, add half a spoon of salt, pour in soy sauce and oyster sauce, and stir-fry until the fat in the pork is dried, turn off the heat.
7. Take a mouthful of the boiling pot, boil the water and add the steamed noodles. The dear ones like hard ones and soft ones, and the time can be as long or short as you like.
8. Add the spinach to the noodle soup and turn off the heat after seeing it soften.
9. The noodles picked up are chewy and do not need cold water.
10. Put the noodles into the bowl and scoop the meat sauce, put the hot spinach on the other side, and eat happily.
