1. Prepare a hand-cut noodle.
2. Turn off the heat when the noodles are cooked until about half cooked. Take it out after waiting a minute.
3. Put it in cold boiling water and set aside.
4. Cut the pork belly into small pieces and put it into the mincing machine. Don’t mince the minced meat too much. Small particles are fine. Or mince.
5. Cut ginger into small pieces, garlic slices, shallots, dried red peppers into sections, potatoes and eggplants are peeled and dice, and peppers are dice.
6. Put oil in the pot, add 1 star anise, 1 small piece of cinnamon, stir fragrantly, and serve.
7. Add the pork belly and stir-fry to get the oil, then add white pepper powder, 2 tablespoons of cooking wine, 1 tablespoon of tempeh, green onions, ginger, garlic slices, red pepper fry the aroma, then add potatoes, eggplant diced and fry until the potatoes are transparent.
8. Add light soy sauce, oyster sauce, balsamic vinegar, sugar, soybean paste, 1 cup of water and stir well.
9. Bring to a boil and simmer until the diced potatoes are cooked, then add the sharp pepper, the remaining green onion leaves, and 1 tablespoon of sesame oil and stir well.
10. Sheng out the halogen.
11. Remove the noodles with clean water, mix with bittern, and sprinkle with coriander.
12. Delicious marinated noodles suitable for appetizing all seasons.
