1. Prepare all the main ingredients. Shred pork, peel and shred carrots, a small handful of greens, shred ginger, and cut green onions into circles.
2. Soak the fungus in advance and cut into shreds for later use.
3. Red carp really has noodles, take a small portion.
4. Boil water in a pot, add the noodles and cook.
5. Spread the cooked noodles in cold water and control the moisture for later use.
6. Heat the iron wok, put an appropriate amount of peanut oil in the wok, put the pork shreds in the wok, and stir-fry until the color changes. Add shredded ginger and green onions and stir fry for a fragrant flavor.
7. Fry the shredded carrots in the pan until they are broken.
8. Then put the greens and fungus shreds into the pot, add half a spoon of light soy sauce and stir fry evenly.
9. Put the cooked noodles in a pot, add salt according to personal taste, half a spoon of dark soy sauce, stir-fry them evenly, and you can get out of the pot.
10. All kinds of flavors, really preferred.
Tips:Red carp, really noodles, made of 36-degree high-gluten flour, added wheat germ powder and fresh duck eggs, the noodles are gluten, the more you chew, the more fragrant!
