1. Cut green onion, garlic, and millet pepper into shreds and set aside.
2. Cut the meat into shreds, add cooking wine, salt, pepper powder, starch and marinate for 20 minutes.
3. Cut the beans into thin strips and set aside.
4. Shred the onions and carrots, cut the cabbage into sections, and cut the tomatoes into cubes.
5. Put the noodles in the soup pot after boiling water.
6. Boil it until it's ripe, remove the cold water, add a little sesame oil to dry the water, and stir for later use.
7. Add the shredded pork with cold oil in a hot pan and stir fry until the color changes.
8. Push the shredded pork to one side, add green onion, garlic, and millet pepper to fry until fragrant.
9. Add onion shreds, beans shreds, carrot shreds and fry until cooked.
10. Add dark soy sauce, light soy sauce, pepper, salt
11. Add tomatoes, cabbage, a little sugar, chicken essence and stir fry
12. Add the noodles and stir-fry evenly, and add salt according to personal taste.
13. Load up! Xinjiang version of homemade fried noodles.
Tips:The shredded pork is marinated in advance to taste. The noodles can be cooked until they are nine years old, and the noodles can be taken out and added with sesame oil. The taste is chewy and non-sticky. The side dishes are added according to personal preference, but onions are essential.
