Add 2 tablespoons of soy sauce, a little salt and 1 tablespoon of cooking wine (spoons are usually western-style spoons) to the shredded pork and mix well.

2

Stir cassava flour with a little water, mix with lean meat, add 2 tablespoons of oil after stirring evenly, and seal the refrigerator 10 minute.

three

Shredded onion

four

Shred two slices of ginger, take the same amount of shredded onion as ginger, soak it in more than half a bowl of clear water, and knead it to taste.

five

Shredded carrots are served as side dishes, and mung bean sprouts and shredded cucumbers can be added if you like.

six

Add oil to the pan, pour in shredded pork and stir fry quickly. At first, it was sticky, and the pulp on the surface of the cooking solidified a little crunchy.

seven

Drain the oil and separate it when it is not hot. (If this part is not troublesome, you can fry shredded pork in batches in the last step, and you don't need to tear it by hand when you get the finished product ~)

eight

There is oil left in the pot. Add shredded onion, sweet noodle sauce, soy sauce, ginger and onion water in turn over medium heat. When it is slightly solidified, pour shredded pork and mix well, as shown in the figure, and then turn off the heat.

nine

Boil the noodles with water and supercool the river. If you don't like raw carrots, you can cook them in hot water.

10

Put the bread well, put the onion, shredded carrot and shredded pork in the soy sauce, sprinkle with white sesame and pepper ~-by the way, if the sauce of shredded pork in soy sauce is too thick, you can add a few spoonfuls of hot water to stir it, and the noodles will taste better!

1 1

Perfect!