1. Cut the meat into strips or blocks, and marinate it with soy sauce, spiced powder, ginger slices, onion slices and cooking wine for 15 minutes.

2. Boil the water in a steamer, put the sliced noodles in the pot, and steam for 15 minutes on medium heat after the water boils.

3. Start cooking with another stove. Pour a little oil into the hot pot, put the meat into the pot, stir-fry until the pork belly is oily, add soybean sprouts, add vinegar, tomato sauce and salt, and stir-fry for two minutes. Add 4 ml of warm water, and continue to burn for 1 minutes after the water boils.

4. After steaming the noodles, put the noodles in a slightly larger container and break them up, as far as possible.

5. Pour the cooked dish with the juice on the noodles and mix well so that each noodle can absorb the soup of the dish. Try to mix the noodles evenly. If the soup just moistens the noodles, you don't need to use the soup. If the soup in the dish can't moisten the noodles, you can pour the soup just poured on the noodles and continue to mix.

6. Put the mixed noodles into a steamer and steam for another 5-1 minutes.