Ingredients: pork belly is shredded or sliced (slightly fat is the best), garlic bolt/garlic sprout/long beans/celery/soybean sprouts is appropriate (any of the above dishes can be cut into inches, except soybean sprouts), onion, ginger and garlic are chopped, star anise, 13 fragrance, chicken essence, soy sauce, salt and soy bean sprouts. If you like spicy food, you can put a proper amount of dried Chili or millet spicy.

1, the steamer is filled with water, (a little more, the dried noodles are steamed for a long time). Brush the oil on the grate. Dragon beard vermicelli is folded in half. Spread in multiple layers. The first layer of pan is spread in a fan shape, and the second layer crosses the first layer. Repeated multi-layer paving to prevent adhesion. Because it is dry noodles, steam it for a long time. After the water is turned on 15 minutes, you can open the lid and pick up the softened noodles with chopsticks to make them fluffy. At this time, you can spray some water, use a watering can or touch the water bomb with your fingers. Then cover the pot and steam for 20 minutes.

2, from the wok, hot pot cool oil, combined with the fat and thin meat, the right amount of oil is more, and the onion, ginger and garlic are fragrant (if you like spicy food, you can put the right amount of dried pepper or millet spicy).

3, stir-fry the meat for a while, then stir-fry the vegetables (so the oil should be more moderate), and the garlic shoots/garlic sprouts/long beans/celery/soybean sprouts are appropriate (any of the above dishes can be used).

4, add salt, 13 incense, chicken essence, oyster sauce, and soy sauce in moderation (because you have to add it again). Stir-fry until 80% cooked, then add some water (a bowl of vegetable soup is needed for mixing noodles). Add salt and soy sauce when the fire boils (the soup needs to be a little salty and thicker because of the noodle mixing).

5, turn off the fire, take out a small bowl of vegetable soup, leave vegetables and a little soup in the wok. Pour the steamed noodles into the wok. Use a pair of chopsticks in each hand to pick up the steamed noodles, pour the vegetable soup just served on the noodles, and then mix it with the vegetables to make the vegetable soup stick to each noodle.

6. Put the mixed noodles and vegetables together in the steamer just now and steam on the grate for ten minutes, and the delicious steamed noodles will be ready.

7. Start the pot and eat.