1. The meat is washed and water-controlled, cut into small pieces, and cooked according to the braised pork method.
2. Dried beans are soaked in warm water in advance. These are dried beans that are dried when the beans are sold in large quantities in summer, and cut into 1.5-inch pieces.
3. The bean sprouts, I learned from the Internet, soaked myself, but it was not very successful. Wash and control water for later use.
4. After the meat is simmered for 30 minutes, the meat is very waxy. Add dried beans and beans, stir fry over high heat, add soy sauce, salt, and water. You can see from the picture that I added a lot of water this time because the old lady’s pot leaked.
5. Put on the dish-grate
6. Lay the noodles flat and cut the noodles properly to prevent it from being too long.
7. Cover, after the big fire SAIC, low fire for 15 minutes. Open the pot, spread the noodles with chopsticks and mix with the vegetables, then cover for 20 minutes, and a pot of winter version of steamed noodles is born.
Tips:1. Cover after steaming-the meeting will become softer and more delicious.
2. Remember to go with garlic.
