150g noodles, 40g shrimps, 40g shredded pork, 30g fresh bamboo shoots and 20g leeks.

Soy sauce 10g, sugar 15g, monosodium glutamate 10g, sesame oil 20g, salad oil 1000g.

Special color:

Pasta and dishes are set in one plate, crisp, fragrant and tender.

Exercise:

1. Wash the shrimps to size, cut the fresh bamboo shoots into filaments, light the wok, add oil, and crush the shrimps for later use.

2. Put shredded pork, fresh bamboo shoots and leeks into a wok and stir-fry the broth. Boil the soy sauce and sugar. When the marinade thickens, pour in shrimps, add monosodium glutamate and mix well.

3. Put salad oil in the pot. When the temperature rises to 80%, add noodles and fry until crisp. Drain the oil. Pour in the marinade and pour in the sesame oil when the marinade is used up. Put it on a plate and pour the toppings. Serve. [Ha