2. the practice of slag river surface: pork belly is fat and thin and diced separately. Pork belly is best to buy the kind that is four points fat and six points thin. Shred carrots and boil them in water. Shred cucumber and mince onion, ginger and garlic for later use.
3, according to the size of the spoon in the picture, a spoonful of sweet noodle sauce, two spoons of Haitian spicy soy sauce (don't like spicy for original flavor), and two spoons of Laoganma flavor chicken oil pepper, which are ready for use.
4. Pour 50 ml of oil into the pot and put the fat into the oil.
5. When the oil is slightly browned, add onion, ginger and garlic and stir-fry for fragrance.
6. Stir-fry the three sauces over low heat for one to two minutes.
7. Put the lean meat into a small fire and stir fry slowly for two to three minutes. Be sure to turn it over with a small fire, and don't let the sauce burn the pot. Pour in a small bowl of hot water, simmer slowly, and simmer until the sauce is fragrant, so that the sauce and meat are blended, and then add a proper amount of thirteen spices, turning back and forth in the middle. After the water evaporates, continue to stir fry until the sauce thickens.
8. When frying the sauce, boil the water and the sauce will boil. Put the noodles into the water pot and stir. When boiling the pot for the first time, pour a small bowl of cold water and roll it. When the pot is boiled for the second time, take it out and add shredded cucumber and carrot, pour in the sauce and stir well. You can eat it.
9, like to eat coriander, or garlic seedlings or something, you can also add some.