Ingredients: celery, pork, coriander, scallion, noodles, cooking oil, bean paste, sweet noodle paste, salt, thirteen spices, pepper, starch and garlic.
1, celery, tear off the old tendon, clean it, break it into 4 and a half yards, put it in order and cut it into dices. Chop 200 grams of pork into minced meat, cut one scallion into diced scallions, cut a handful of parsley into small pieces, and put 200 grams of noodles on a plate for later use.
2, burn oil in the pot, pour in the chopped meat and stir fry. Pour in chopped green onion, add bean paste10g, add 20g sweet flour paste to color minced meat, then pour in diced celery and stir well, and pour in proper amount of water from the pot.
3. Add 2 grams of salt, pepper 1 g, thirteen spices 1 g, stir-fry evenly to open the seasoning, pour in a little water starch to make the sauce more rich, and then turn it evenly.
4. Add an appropriate amount of water to the pot. After the fire is boiled, pour in the noodles and remove them after cooking.
5, then put the noodles into a bowl and pour the sauce, sprinkle with a little parsley chopped green onion, and serve with a garlic.
Precautions: 1, when cooking noodles, keep stirring with chopsticks to prevent noodles from sticking together. Don't cook noodles for too long, because they are too cooked.
2. Put a little more oil when frying the sauce, so as not to stick to the pot when frying the sauce.