Exercise:
1. Add starch (the egg will be tender, starch 1 tablespoon) and a little cooking wine (remove the fishy smell of the egg 1 teaspoon) and salt. There is a secret to scrambled eggs after oil is heated, that is, fry them with chopsticks, and each egg is heated evenly. Take chopsticks and stir them quickly in the pot, and the eggs will turn yellow and mature.
Put less oil in the oil pan. After the oil is hot, stir-fry the diced pork belly over medium heat. After the lard comes out, add a little cooking wine to remove the fishy smell, add some soy sauce, and then serve diced meat.
3. Leave the lard of the fried meat in the pot, mix the yellow sauce and the noodle sauce evenly in a bowl, and stir fry over medium heat to make the sauce fragrant.
4. When the sauce is fragrant, then pour in diced meat or eggs, Jiang Mo (Chet's fine), reduce the heat and simmer. The sauce and diced meat blend perfectly and are delicious. No need to add salt and sugar. Sauce has its own salty and sweet taste. 10 minutes later, there won't be much to check. You must observe it, not stir it. If you feel dry, add less water.
At this time, you can prepare the menu, and it is not bad to buy one of those dishes. I can't cut out ultra-fine fragments either. After shredding cucumbers and radishes, soak them in cold water and drain the water, so that the shredded vegetables will be crisp. Cabbage with shredded lettuce and shredded cabbage are also acceptable.
6. Cook bean sprouts, lentils (shredded), soybeans and green beans for a while, then soak them in cold water.
7. The sauce is ready. Look at the dry juice, add chopped green onion from the fire, and it will be burnt if you add chopped green onion earlier. Cook chopped green onion at the remaining temperature.