First, knead the flour into a ball, make it soft, and then put it there.
3. Chop the washed ginger for later use. Wash the onion and cut it into small pieces for use. Wash garlic and pat it to pieces for later use.
4. Dice the washed tomatoes for later use. Wash eggplant, peel and cut into pieces, soak in water for later use. Wash the beans and cut them into sections for use.
5, the eggs are scattered for use. Put the oil pan on the fire. When the oil is 70% hot, pour in the eggs and stir fry. After frying, take out the pan for later use.
6. Pour the oil into the pot again. When the oil is 70% hot, put the onion, ginger and garlic into the pot and stir fry.
7. When you smell the onion, add Xihong City to the pot and stir fry. Add soy sauce and stir fry.
8. When Xihong City is ripe, pour the cut eggplant into the pot and stir fry. Add appropriate amount of boiling water to the pot. Pour in scrambled eggs, add thirteen spices and soy sauce to the pot and mix well.
9. In another boiling pot, straighten the cut noodles with both hands. When the cooked noodles float, pour the cut beans into the pot below and stir.
10. When the noodles are 80% ripe, take out the beans and noodles and put them in the pot, add the noodle soup and stir.
1 1. When the pot is boiled, add salt and sesame oil, and the noodle rice is ready.