In our family, there are usually two flavors of cooking. Children don't eat spicy food since childhood, and the taste is light. Adults like spicy food. Today is what children like. They don't eat fat meat, so they all use lean meat-roasted lean meat.

Ingredients: pork (I use plum, which is tender), barbecued pork sauce, soy sauce, soy sauce, soy sauce, ginger, onion and garlic, barbecue sauce, cumin powder and sesame oil. Clean lean meat, drain water, grab it evenly with barbecued pork sauce, soy sauce, soy sauce, ginger, onion and garlic, knead it evenly and marinate it for 4 hours. I usually pickle it at night and eat it at noon the next day.

When the wok is on fire, pour the marinated lean meat into the wok, add appropriate amount of water, and pour the marinated sauce into the wok together. Bring the fire to a boil, simmer for about 20 minutes, and remove half the floating foam. If you can put chopsticks through it, it will be cooked. Turn the fire to collect the juice.

Take out, cool, slice, plate, and pour with barbecued pork sauce. In addition, the sauce mixed on the noodles: one tablespoon of barbecued pork sauce, one tablespoon of barbecue sauce, one teaspoon of soy sauce, a little cumin powder, a little soy sauce and a little sesame oil, mix well.