1. Prepare a bag each of yellow sauce and sweet noodle sauce.
2. Prepare sliced ginger, chopped green onion, and cut fat and lean meat into about 1cm cubes.
3. Heat oil in a wok, fry chives, ginger, pepper, star anise, and remove.
4. Pour in the diced meat and fry until white.
5. Pour in the sweet noodle sauce, yellow sauce, and stir well over low heat.
6. Add enough water, rock sugar, and boil on high heat. Turn to low heat and simmer the sauce. Stir with a spatula while boiling to avoid sticking to the pot. The more water, the longer the cooking time.
7. Boil it for a while, the oil in the yellow sauce will be forced out, and it will be more fragrant, until it becomes thick, from the soup to the thick sauce, and it is poured out.
8. When cooking noodles, we prepare shredded cucumbers, shredded carrots, chopped green onions, and garlic cloves. The family eats heart-burning radishes, so we switch to carrots.
9. After passing the noodles in cold water, add the top size, mix with the sauce, and start eating.
10. We can put the remaining sauce in a clean jar, put it in the refrigerator, and eat noodles at any time!
Tips:Add part of the sweet noodle sauce to make the sauce more delicious! Use meat filling without fat and lean meat cloves.
