1. Prepared ingredients: pork, green onion, ginger, beans, noodles, etc.
2. Pull the fresh wet noodles into small pieces and shake them apart. After the water in the steamer is boiled, put it in the steaming rack covered with basket cloth, put the noodles evenly on the steaming rack, cover the pot and steam for 8 minutes.
3. Shake away while it's hot.
4. While steaming the noodles, use another stove to stir fry. Pour the fatty meat into the wok, stir fry to get the oil out.
5. Add the red pepper and ginger to taste, add the green onion and turn over.
6. Add the beans and stir fry.
7. Stir-fry until the beans change color and add appropriate amount of boiling water (the amount of water is also the amount of water that can be absorbed by the noodles, generally about a pound of noodles per pound of water), simmer on a medium-to-small heat.
8. Season with dark soy sauce, salt, and thirteen spices (the saltiness can taste the soup, and the soup feels a little salty.)
9. Put the steamed noodles on the dish.
10. Use spatula and chopsticks to help mix well. (If you can’t mix in the wok, you can put the noodles in a large container, pour the vegetables and the soup while mixing, until each noodle is covered with the soup, color and taste. This is more suitable for novices who can’t control the amount of water. .)
11. Put the noodles and vegetables evenly on the steaming rack and cover the pot. After SAIC, steam on a medium-low heat for 10 minutes. If it is thick, use chopsticks to open the noodles to let the noodles breathe and cook evenly.
12. The delicious steamed noodles are ready.
13. Pour out sesame oil, mix well and eat. Because the noodles are dry, it is recommended to pair it with a bowl of seaweed egg drop soup or other gruel or soup.
14. Finished product. (Steamed noodles and garlic cloves are a perfect match.)
15. Finished product.
Tips:1. At the beginning, when you can't control the amount of water, you can add more water to the dishes, so that the noodles can be mixed and tasted better. When mixing the noodles in the wok, take out a part of the soup and gradually add it according to the absorption of the noodles. The mixed noodles are dipped in the soup. Don't be too dry or too wet. 2. For noodles, use fresh noodles that have just been pressed out of the noodle shop. Generally, choose the finest and easy-tasting noodles, or you can choose other wider noodles according to personal preference. 3. The meat uses fat and lean pork belly to make it more delicious. 4. Beans can be replaced with garlic sprouts, soybean sprouts, radishes, celery, plum beans, etc. 5. Put the noodles in a large container, pour the vegetables and the soup while mixing, until each noodle is covered with the soup, and the color is delicious. This is more suitable for novices who cannot control the amount of water. 6. We all like to cook more at one time, the next time the noodles are heated, the noodles will fully absorb the soup and be more flavorful!
