1. Beat and fry the eggs and set aside, chop green onion, mince ginger and garlic, chop pepper, carrot, pork and onion into shreds, slice ham and set aside
2. Add starch and water to the pork shreds, mix well and set aside, add water to the pot and boil, add a little salt to the noodles, cook for seven to mature, rinse with cold boiled water to drain the water for later use (the noodles will not taste good after cooking for a long time)
3. Add appropriate amount of oil to the non-stick pan, half of the oil than usual for cooking (more oil will be greasy, depending on the amount of noodles). After the oil is hot, change the heat to a low heat and put 8 aniseed, pepper, chili section, after it is fragrant Add ginger and garlic to get the fragrance, stir in the shredded pork, add the bean paste and stir well
4. Add carrots, eggs, ham and stir-fry for one minute, add onions, soy sauce, oil, pepper powder, thirteen spices, white sugar and stir fry until there is no excess water and half dry, then sprinkle some monosodium glutamate and chopped green onion.
Tips:1 "Do not cook the noodles for too long, drain the water
2" If you add too much bean paste in the early stage, you should put less soy sauce
3" Use a non-stick pan, otherwise the oil will be too much, it will be mushy after frying, which will affect the taste
4" Be gentle when frying, don't fry the noodles, you can stir fry with chopsticks
