Sanding Lo Noodles

Sanding Lo Noodles

1. Diced String Beans

2. Dice the potatoes and soak them in water to wash off the starch.

3. Dice pork, shred ginger

4. Remember to put the water on it and boil it before cutting the vegetables.

5. Put oil in the wok, first put some salt to prevent the oil from splashing when the meat is put out, put the diced pork and ginger into the fry, put a small spoonful of sugar to improve the taste.

6. Stir fry for a while and add dark soy sauce, and continue to fry until the aroma of meat is reached.

7. Add diced green beans and stir fry

8. Stir-fry the kidney beans until they change color, add diced potatoes and continue to stir fry. Add the seasonings, Shisanxiang, Nande, and salt.

9. Stir-fry for about 4 minutes, add water and simmer

10. Peel a few garlic in the free time of the stew. You can have more garlic if you like it. The three ingredients you don't like are enough. Rub the garlic into minced garlic, add white vinegar, light soy sauce, and sesame oil.

11. When the vegetable juice is almost collected, turn off the heat, remember to leave a little soup in the pot and don't fry it all. This dish is a bit saltier than usual fried dishes.

12. Put the boiled water pot and cook the noodles, the noodles I use, and stir them with chopsticks immediately after putting them in, otherwise the noodles will stick together.

13. In addition, prepare a basin or pot with cold water. After the noodles are cooked, transfer the noodles to the cold water.

14. Spoon some of the noodles water into the garlic juice just made and mix well.

15. Put the noodles in a bowl, pour the garlic juice and mix well, then serve and mix well, and you can eat it.

16. Number one in my house.

17. My house number two.