1. Pork noodles with Chinese sauerkraut

1. Wash pickled cabbage with clear water several times, squeeze out the water, and cut it into cubes for later use.

2. Pour a little oil into the pot and fry the eggs until golden on both sides.

3. The remaining oil in the pot is minced garlic, millet pepper and chopped green onion, and the bottom material of the pot is stir-fried.

4. Stir-fry shredded pork and sauerkraut, add 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp chicken essence, 1 tbsp sugar and 1 tbsp salt, and stir-fry to taste.

5. Add some water to boil, then add noodles and poached eggs.

6. After the noodles are cooked, add a few vegetables and cook them.

Second, hot and sour noodles

1. Chop shallots, coriander and garlic, and put millet pepper into a bowl.

2. Pour soy sauce, soy sauce, sesame oil, aged vinegar, oyster sauce, sugar and salt into the bowl to taste.

3. Add an appropriate amount of water to the pot, boil the noodles with water, and bring them to a boil.

4. Pour the soup for cooking noodles into the bowl, then pick up the noodles and put them into the bowl.

Third, Henan noodles

1, put oil in the pot, put a spoonful of pepper and stir-fry until cooked, stir-fry pork belly with fat oil on low heat, and pour a little cooking wine to remove fishy smell.

2. Add beans, onions, ginger, garlic, star anise and fragrant leaves and stir fry.

3. Add 1 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce, half a tbsp sugar and 1 tbsp salt, stir-fry and color.

4. Pour 1 bowl of hot water and bring to a boil.

5. put the noodles in, stir them evenly with chopsticks, and let the noodles be evenly stained with vegetable soup.

6. Put the mixed noodles into a steamer, put some oil or cloth on the grate and steam for 5 minutes.