First choose lard, because lard is more fragrant when fried; Moreover, the side dishes of fried kway teow are generally high-oil dishes, such as kale, leek and Chinese cabbage. The kway teow fried with lard is also smoother and more delicious.

1, pig oil pan, stir-fried meat and side dishes (stir-fried meat until it turns white, then put vegetables, or squid, etc. ), and add some salt to taste, mainly to make the side dishes have a bottom taste;

2, about 67 mature, put kway teow, cover on the plate, according to personal taste, add soy sauce, sand tea sauce, etc. , add water, the water will be subject to the waterline around the kway teow, cover it and bring it to a boil;

3, pay attention to the wok after boiling, so as not to paste the bottom, during which you can use a frying spoon or chopsticks to stir fry until the water is basically dry.

Note that it is best to put a little more oil to avoid the broken kway teow caused by the paste pot; If Kung Fu is not at home, stir it less with a frying spoon and try to avoid breaking it with chopsticks.