1, fresh vegetables, such as shepherd's purse, Artemisia annua, alfalfa, elm, Sophora japonica, Sophora japonica, alfalfa, broom, chicory, etc.

2. Flour

3. Pork belly

4, bean sprouts, shredded radish, cooked soybeans

Noodles mixed with vegetables are also called "Niangniang Steamed" and pork mixed with vegetables. It is popular in Ronghe, Guanghua, Jia Cun, Wang Xian, Ji Sun and Beixin in Linyi, Shanxi.

The practice of mixing noodles and vegetables:

Ingredients: mutton, tomato, fresh pepper (half red pepper and half green pepper), onion, garlic, dried pepper, a little pepper, and seasonal vegetables such as celery, eggplant, beans, ginger beans and cabbage.

Slice mutton, mix in thickening powder and soy sauce, cut onion into sections, and mince garlic for later use; Cut tomatoes, fresh peppers and other seasonal vegetables into small pieces for later use.

Cooking oil (sesame oil is the best, oil is more) is 70% to 80% hot. Put the mutton slices in the oil and take them out after the meat is cooked. Then fry the fresh peppers in oil and take them out (celery, beans, cowpeas, eggplant and cabbage should also be oiled). Leave the bottom oil in the pot (some places will melt a little ghee to improve the taste), stir-fry pepper and dried red pepper, then take out, stir-fry onion, minced garlic and tomato in turn (tomatoes should be half rotten and half rotten), add pepper for seasoning, then add oiled mutton, fresh pepper and other seasonal vegetables, stir-fry for a while, add salt and chicken essence, stir-fry for a few times, and then mix the seasoning evenly.

When eating, pour oily meat into the mixed noodles and stir to eat.