1. Cut off the beans, wash and dry for later use, either knife cut or hand break. Wash the tomatoes and set aside
2. Soak the fungus for later use, or leave it alone. My family likes to put the fungus inside
3. I like to marinate the pork belly with light soy sauce cooking wine and starch. The taste is slightly tender when you eat it. You can also stir-fry it without marinating.
4. Scallion, ginger and garlic can be added to taste, this time I forgot to buy green onions and replaced with pepper
5. Stir fry the meat with green onion, ginger and garlic
6. When the meat is cooked, let’s put the vegetables, first put the beans and fungus, stir-fry the beans a little bit and put two tablespoons of salt, and add the appropriate amount of thirteen-flavored chicken essence seasoning
7. Add tomatoes when the beans are about to ripen, or the beans are not easy to cook, add half a bowl of water and simmer slowly
8. Put the noodles in the steamer. Buy fresh wet noodles. The slightly thin ones are not tasty when they are wide. Cut off the noodles when putting them. Do not make them too long. At the same time, shake the noodles to make the noodles stick together. Steam for 15 minutes
9. After the noodles are steamed, mix with the fried vegetables, stirring back and forth, so that the soup is blended into the noodles, and the vegetables and noodles are fused together
10. After mixing, put it on the steamer and continue steaming, steaming for about 10 minutes is almost the same, mainly to let the flavor of the dishes more into the noodles.
11. Now out of the pot, the fragrant steamed noodles are ready
