1 all the materials washed and spare, fat and lean meat separate cut into uniform small slices. First put the fat meat part, small fire fry until the oil, put the pepper frying flavor, then fish out, and then in turn into the star anise, ginger and dried chili pepper burst incense. Add lean pork, green onion, chili pepper and rock sugar in turn, and sauté until the lean pork turns brown.

2 Add cooking wine, old soy sauce and stir-fry until colorful, then add soy sauce, salt and an appropriate amount of boiling water, bring to a boil, then turn down the heat and simmer for about half an hour. The seasoning box in the lower right corner of the picture is filled with fished out peppercorns, there is still flavor, cook again, do not waste.

3 meat simmering well, add garlic moss and soybean sprouts, stir fry evenly, cover and simmer about 10 minutes. Open it up and see that the amount of water is about three-quarters of the way up the meat dish is just right. Serve the dish in a large bowl, reserving the soup in the pot for later.

4 While the meat is simmering, you can handle the noodles. Cage cloth dampened and wrung out, the noodles grab loose flat on it, steam pot sitting water, boil and put on the steamer (my noodles a little too much, in two layers of steam), medium heat steaming for about 15 minutes. After turning off the heat, take the noodles out and pour them onto the grate, shake them as much as you can.

5When step 6 is complete, take another pot and add less than one-third of the soup from the original wok, add one-third of the noodles, stirring slowly so that the noodles fully absorb the soup, and then lay them in a cage-cloth-lined steamer basket with a layer of meat and vegetables on top.

6The remaining two-thirds of the noodles are divided into sub-divisions as in the same way, the total **** laying three layers of noodles, three layers of vegetables, the top layer is the vegetables. At this point there should be a small bowl of broth left in the wok, serve and reserve.

7 steam over medium heat for about 15 minutes off the heat. Pour the steamed noodles back into the original frying pan and stir, turn on the lowest heat, and pour in the small bowl of reserved soup while stirring, until the final vegetable and meat noodles are well mixed and the soup is completely absorbed.

8 Tips: 1, meat to fat two lean eight or fat three lean seven better, noodles absorb oil, no fat meat is not good. 2, meat and vegetables noodle ratio is roughly this: one pound of meat, one and a half pounds of vegetables, one catty to one and a half pounds of noodles. 3, pay attention to grasp the degree of salinity, do not think that the addition of the noodles need to be more salt, with the usual stewed meat, or a little bit of salt can be. Because the noodles absorb the soup will naturally enough flavor. 4, the soup does not have to be too much, the last did not pass the vegetables and meat three-quarters of the appropriate, soup more than not fragrant. 5, the brine noodles are more real, eat the best with congee or a light soup.

9 halo noodle is not only delicious, but also save time, I now also inherited in the old home when eating, do a halo noodle tube two meals, how save time ah, huh? Noon lo mein and porridge, porridge and lo mein at night, lo mein is the same fragrance, porridge is the same stomach, the difference is that at noon millet porridge, eight treasure porridge at night, with a small dish of kimchi, refreshing and unctuous, a bowl of lo mein can also let our family rabbit sigh: life is really good!

10 Henan to eat lo mein, a clove of spicy garlic is indispensable. The porridge and small dishes, a bowl of thick and tangy lo mein, an afternoon of leisure time.