2. Wet the noodles, chop them into pieces, put them in a steamer, steam them on high fire for 10 minutes, and stew them on low fire for 5 minutes, so that the noodles can be tough and chewy but not hard. Put it away and put it aside.
3. Pick the beans and cut them into sections. You can choose by hand if you have time. If you cut it with a knife, it won't taste so good! Wash with water and drain for later use.
4. Slice pork belly and marinate it with cooking wine, chicken essence and soy sauce for 10 minute. Chop onion, ginger and garlic for later use.
5. Add the right amount of oil to the pot and heat it to 50% heat. Add chopped green onion, stir-fry half minced garlic, then add pork belly slices and stir-fry with soy sauce, sugar and salt. Then pour in the beans and stir well, and pour in the right amount of water (about half a bowl).
6. After the soup is fried, pour out a part of the soup and spread the noodles evenly on the beans. Sprinkle the soup slowly, cover the lid and simmer over medium-low heat.
7.5 minutes later, open it and pick it up with chopsticks, turn it over to make it taste even, then cover the lid and continue stewing until the water in the pot is almost dry and the fresh and delicious braised noodles are out of the pot.