1) First, pour the yellow sauce into the bowl and add the sweet noodle sauce. The ratio of yellow sauce to sweet noodle sauce is 5: 1. When 21 grams of soybean sauce is added, the main function of soybean sauce is to make the sauce more saturated. Stir the three sauces evenly, then add water to dilute the sauces, and the ratio of water to yellow sauce is 1; 1.

2) Peel the pork and dice it. I choose the meat with the front buttock tip. The lean meat and fat meat at the front buttock tip are diced separately, that is, half is diced with lean meat and half is diced with fat meat.

3) Wash and shred cucumbers and carrots, then splash water. Soak soybeans in water the day before and cook them in water. The radish in my heart is shredded. You can also put your favorite vegetables in the bowl, which is a good choice. My family also likes to stir-fry an egg and eat noodles.

4) Clean the hot oil in the pan, add sesame oil, stir-fry the diced fat meat, and then add the diced lean meat. After the oil in the diced fat meat has been stir-fried, add the cooking oil, and then add the Jiang Mo and one third of the chopped green onion.

5) add the diluted yellow sauce. The volume of oil is higher than that of yellow sauce. Stir with a shovel when the fire is on. When the yellow sauce boils, quickly change to a small fire. Stir with a shovel to prevent the pan from sticking. For about 25 minutes, you can clearly see that the big bubbles in the pan become small bubbles. When the shovel stirs the oil with obvious resistance, add the remaining chopped green onion and take it out of the pan.

6) Cook noodles from another pot. Handmade noodles are the best choice, and the taste is chewy. The noodles that have just been cooked in Beijing are called Guotiaoer, and what they eat is that sense of the times. If you don't like them, you can have a cold boiled water.

7) Put the prepared vegetables on the noodles and have a spoonful of fried sauce. You won't know which taste until you taste it.