1. Wash the vegetables and prepare them.
2. Separate the three layers of fat and lean, and marinate the lean with cooking wine and light soy sauce (the fatter is better, the more lard will be more fragrant).
3. All the vegetables are cut and yarded, and the auxiliary materials are also cut and placed.
4. Steam the noodles evenly in a rice cooker with oil, about 10 to 20 minutes.
5. Fire the lard (I didn't go out to buy meat on rainy days, the fat was a little bit less, and some cooking oil was added).
6. Add the marinated lean meat, pepper star anise, onion, ginger, green onion, add some white sugar, add oyster sauce and stir fry to create a flavor.
7. Lengthen the beans and celery and stir fry for about 3 minutes.
8. Add shiitake mushrooms and stir fry for about two minutes.
9. Add bean sprouts and stir fry for a while, add light soy sauce, dark soy sauce, thirteen spices, chicken essence, and salt, and continue to stir fry.
10. Add tomatoes and stir fry for about a minute, add green peppers, and add some water for about two minutes. Don't use too much, reduce the heat to the juice.
11. The vegetable soup can be poured out first, just leave a little bit in the pot.
12. Pour the steamed noodles into the pot and stir evenly. If the noodles are too dry, add some of the soup that was poured out before, but don't add too much.
13. Once it's mixed, continue steaming in the rice cooker for about ten minutes.
14. After steaming, pour it into the pot and stir to start eating.
15. Personally, I think it tastes better with garlic.
Tips:Explain why it was steamed and mixed in the vegetable pot, because the rice cooker is too small and the large pot is more convenient. The steamed noodle oil must be enough, otherwise it will not taste good. Green onions can be enlarged or small onions.
