1. Ingredients.
2. Remove the spinach from the roots, clean it, and boil it in a pot of boiling water.
3. After removing it, add 100g of water and put it in a wall breaker to squeeze the spinach juice.
4. The squeezed spinach juice has no residue and is very delicate.
5. Pour the spinach juice little by little into the flour to neutralize the noodles.
6. Press the noodles with a noodle press.
7. Cut pork into pieces.
8. Put the ginger slices into the wall breaker and use the pulse button to break them.
9. Add cooking wine and marinate for a while.
10. Heat oil in a wok, stir-fry the meat under warm oil, and stir-fry until the meat is completely discolored and loose.
11. Leave the oil in the bottom of the pot, stir fry the miso, stir-fry the flavor and add some boiling water to boil, add the chopped green onion.
12. Put the fried minced meat into the medium-low heat and cook until it is cooked. If you like it to be thicker, you can adjust it to a proper amount of water and starch to thicken it.
Tips:1. Use a juicer or a juicer to squeeze the juice, but also add an appropriate amount of water to squeeze.
2. I use Xinhe Dianjiang. My family likes the taste of this sauce.
