1. Put the oil in the pot and put the green onions, preferably knotted. Low heat, deep fry for 15 minutes, flip the green onion two or three times halfway
2. After fifteen minutes, the green onions will become soft and yellow. Pour out some of the scallion oil and leave the bottom oil in the pot.
3. Prepare materials. Dice the mushrooms, dice the carrots (blanch in advance), and marinate the minced meat with light soy sauce, white sugar and pepper for ten minutes in advance.
4. Boil water in a pot, put the scallions that have just been fried, add salt, cook the Yangchun noodles and put them under cold water (the weather is too cold but cold water is fine, but the noodles will stick a little)
5. Pour the water out of the cooked Yangchun noodles and immediately stir with two tablespoons of scallion oil
6. Put a little oyster sauce and stir well, cover with lid and set aside.
7. Put carrots, shiitake mushrooms, minced meat in the frying pan with scallion oil, stir fry for 1-2 minutes
8. Season with xo sauce and hoisin sauce. If the pot is too dry, add cooking wine. Turn to medium heat and stir fry a few times and add salt
9. Finally, add some fried garlic cubes (from the supermarket)
10. Serve the noodles and spread them with stir-fry and coriander. Sprinkle some fried garlic cubes.
