1. Cut all the washed vegetables and spare the eggs and beat them with salt (I think the colors of the eggs laid by my own chickens are so beautiful)
2. Wash the pot and heat it to release the oil, then pour the beaten egg liquid into the egg and stir-fry the egg with a spatula evenly when it becomes chunky, then set it aside.
3. Add a little oil to the pot and heat it up, then add the meat and stir fry
4. When the meat is discolored, add onion and ginger one after another and continue to stir fry
5. Stir-fry until the soup comes out, add water and boil until boiling (If you have two stoves at home, you can use another pot to cook the noodles while waiting. This is how I save time)
6. Add an appropriate amount of water, starch, and thin, then put the scrambled eggs in and add a little salt and chicken essence for seasoning, then turn off the fire, and you’re done.
7. The easiest way to cook noodles is to boil the water (I used to boil the water while I was waiting to save some time), then add the noodles and boil it softly, then put it in a bowl and pour the glutinous rice we made. Ready to eat
Tips:In this step of cooking noodles, if there are two stoves, you can cook the noodles before you wait, and then use another pot to ignite the water to cook the noodles. This saves some time. I also make it relatively simple. Some can add some fungus and bean skin...Anyway What I eat is mainly what I like to add
