1. Wash the bean sprouts, drain the water and set aside.
2. Soak the wide noodles in water to soften and set aside.
3. Slice pork, chopped green onion and ginger slices and set aside.
4. Heat the wok, add vegetable oil, and fry the star anise to create a fragrant flavor.
5. Add green onion and ginger until fragrant.
6. Add the meat slices, stir-fry until the color changes, cook 40 grams of light soy sauce, and fry the aroma.
7. Add soybean sprouts and stir fry.
8. Stir-fry until the bean sprouts are all softened, fry out the soup, add 8 grams of salt and 4 grams of chicken essence to taste.
9. Add the soft soaked broad noodles, add an appropriate amount of water, turn over with a spatula, let the broad noodles soak into the soup.
10. Simmer on medium heat for another 7-8 minutes, simmer until the bread is soft, then serve.
Tips:1. Soybean sprouts must be stir-fried out of water and then added to the soup, it will not taste fragrant when stewed directly;
2. Soak the wide powder before it becomes soft, otherwise it will be difficult to boil;
3. Soybean sprouts must be boiled for a while, the fire is light and tasteless, not tasty.
