Yellow on Both Sides
1.
How much shredded pork marinated in cooking wine, salt and cornstarch for a while
2.
Raise the frying pan, add the shredded pork and fry until the color changes and serve.
3.
Soak the dried flat tip bamboo shoots in advance until soft
4.
Squeeze the water, tear into silk and cut into small pieces for later use
5.
Soak and wash the black fungus in advance
6.
Cut into filaments for later use
7.
This is the prepared three wires
8.
Put an appropriate amount of water in another pot and boil, then add the dry noodles. After boiling, let the cold water boil again to turn off the heat.
9.
Rinse with cold boiled water after removing it, and drain the water for later use
10.
In a separate oil pan, add the flat-pointed bamboo shoots and stir fry evenly
11.
Add black fungus shreds and stir fry for a while, then add the fried pork shreds
12.
Stir-fry evenly, add some cooking wine, salt and appropriate amount of water to boil, add wet starch and green onion
13.
Stir-fry evenly and add some chicken powder and sesame oil to get out of the pot (reserve more juice)
14.
Heat the right amount of oil in a small pot
15.
Put in the drained noodles
16.
Fry until golden brown, turn over and fry until golden brown on both sides
17.
Put the two-sided yellow in the plate
18.
Just add three shreds of toppings and soup
19.
Finished picture
Tips:
The fried toppings need more juice to make the noodles soak and soften when they are fried golden and crispy
