1. The ingredients that need to be used are shown in the figure: weighed noodles, tenderloin, homemade chili sauce, white sugar, chicken essence, edible oil, soy sauce, rice wine, sesame blended oil/lard.
2. Shred the tenderloin
3. Pour the rice wine and light soy sauce into the sliced pork, stir evenly, set aside to marinate.
4. Boil the water and add the noodles and cook for two or three minutes
5. Take out the boiled noodles and put them in cold water for a while, so that the noodles will be more vigorous and more elastic
6. Put the cold water noodles in boiling water and cook until they are cooked through
7. When the noodles are cooked, prepare the sauce: first put a little sugar, then a little chicken essence, then pour in an appropriate amount of sesame oil or lard, and then pour a little dark soy sauce (which is better for coloring). You can come according to your liking more or less.
8. Drain the cooked noodles and pour into the prepared sauce and stir well.
9. Peel the garlic and pat flat (hint: cut off both ends and pat it with a knife surface for better peeling))
10. Pour the minced garlic into a frying pan and stir-fry, and fry until golden brown and quickly burnt out (you can keep it if you like garlic)
11. Add hot sauce and stir fry until fragrant
12. Pour in the marinated shredded pork and stir fry until cooked.
13. I added lettuce for the color to look good. You can add other vegetables without it.
Tips:I didn't expect the coloring power of this soy sauce to be so strong! At one point, the color is very strong. Everyone needs to be in moderation! Fortunately, the color is strong and not salty.
