1. Cut the pork neck into pieces about the length and thickness of your little finger
2. Ingredients b Put all the ingredients in a bowl, put the pork neck pieces into marinating for about 40 minutes
3. Shell the preserved eggs, crush them into small cubes and add 1 spoonful of sesame oil for later use (the more crushed, the better, it is close to a granular mud)
4. Wash the peppers and cut them into pepper rings about 3 cm wide; wash and drain the green onions, and cut them into green onions about 3 cm wide.
5. Rinse the tempeh with water and drain, soak 1 teaspoon of rice wine (outside the portion) and set aside
6. Pick up the frying pan, add 1 teaspoon of salad oil, pour the tempeh into a low heat and stir until fragrant, then scoop up the tempeh
7. Continue to add the marinated pork belly strips and all the marinated sauce in the pot, stir fry over medium and low heat until the pork strips turn white
8. Add the minced preserved eggs of method 3 to the pot and mix them quickly
9. Immediately while stirring, pour the gorgon water (1 tbsp cornstarch + 1 tsp water to mix), then turn off the heat and sprinkle in the scallion white section, complete
10. Boil the noodles in boiling water, scoop them up and pour a little sesame oil into the bowl. Finally, pour the toppings of Method 9~Completed
