Ingredients: 2 lotus roots (about 500g), 500g ginger, 6 slices of water, 2000ml.

Seasoning: 2 teaspoons of salt (10g)

Practice:

1) chop the cavity bone into pieces and wash it. Peel lotus root and cut into pieces. Wash ginger and slice it. 2) Pour clear water into the pot, heat it to boiling with high fire, blanch it in the cavity for 3 minutes, remove it and wash away the floating foam on the surface with clear water. 3) Put the cavity bone into the soup pot, add enough water at one time, cover it, and when it is heated to boiling, open the cover and skim off the floating foam with a spoon. Add ginger slices, cover and simmer for 30 minutes. 4) Add lotus root blocks, cover and continue to cook with medium and small fire 1 half an hour. Add salt before eating.

fried shredded pork with sweet and sour sauce

Ingredients: pork tenderloin 300g of auricularia auricula 10 bamboo shoots 200g of chopped green onion 1 tablespoon (1 5g) Jiang Mo 1 tablespoon (15g) of minced garlic1tablespoon (/kloc-0

Seasoning: soy sauce 1 tbsp (15ml), vinegar 2 tbsp (60ml), cooking wine 1 teaspoon (5ml), sugar 1 tbsp (15ml), salt1/2tsp (3g).

Practice:

1) Shred pork tenderloin. Soak auricularia auricula in 40℃ warm water, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic. 2) Put the shredded pork into a bowl, add water starch and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch and stir well for later use. 3) Heat the pan, pour in the oil, when the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork becomes discolored and uncooked, shovel it to one side of the pan with a shovel, pour in the minced garlic Jiang Mo and chopped pepper, stir-fry and mix with the shredded pork. 4) Add shredded bamboo shoots and shredded auricularia, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and then take out the pot when the soup is slightly sticky.

Yu-Shiang Eggplant en Casserole

Raw materials:

Two pieces of eggplant meat 200g cooking wine 1 teaspoon (5ml)

Onion, ginger, minced Chili sauce, chopped pepper, sweet noodle sauce, vinegar, white sugar, salt and chicken essence (a little each)

Practice:

1) Wash the eggplant, cut it into strips, soak it in salt water, and control the water to dry. Add cooking wine to the meat stuffing and stir for later use. 2) Pour the oil into the pan. When it is 60% hot, add the eggplant strips, fry for one minute, and then remove the oil for later use. 3) Leave a little oil in the pot, heat it, stir-fry the meat until it is uncooked, and shovel it to one side with a shovel. Add minced onion and ginger, stir-fry until fragrant, and then add hot sauce. 4) Add eggplant, chopped pepper, sweet noodle sauce, vinegar, white sugar and salt in turn, add a little water or chicken soup, cover and stew for 2 minutes, and adjust a little chicken essence.

Fish head tofu soup

Ingredients: fish head 1 piece (about 500g) of tender tofu 1 box of mushrooms, 8 green onions, 3 slices of ginger, 3 slices of salt 1 teaspoon (5g).

Practice:

1) Wash the fish head, split it in the middle, and dip the water on the surface of the fish head with a paper towel. Cut tender tofu into chunks 1cm thick. Soak mushrooms in warm water for 5 minutes, then remove the pedicels and wash them. 2) Pour the oil into the frying pan. When it is 70% hot, add the fish head and fry it on both sides with medium heat (about 3 minutes on each side). Put the fish head on one side of the pot, saute the scallion and ginger slices with the oil in the pot, and pour enough boiling water into the fish head. 3) Add the mushrooms, cover them, and simmer for 50 minutes. 4) Add salt, add tofu and continue to cook for 3 minutes.

sauteed shrimps

Raw materials:

Shrimp 500g shallot 2 ginger 1 garlic 3 cloves red pepper 1 root

Cooking wine 1 tbsp (15ml) 2 tbsps (30ml) soy sauce 1 tbsps (15g) vinegar 2 tbsps (30ml).

Practice:

1) Cut off the shrimps, wash them, and drain them for later use. Wash shallots and cut into 3cm long pieces. Peel, wash and chop garlic. Wash ginger and shred it. Wash the red pepper and cut it into small pieces. 2) Pour oil into the pot, and when it is heated to 70% heat, add onion, minced garlic, shredded ginger and red pepper slices to saute. Add shrimp and stir-fry twice, add cooking wine, soy sauce, vinegar and sugar, stir-fry until the shrimp turns red, and continue to stir-fry for another half minute.

Garlic and carrot-Sichuan home cooking in 2 yuan.

Ingredients: 2 carrots, 2 green garlic (also called garlic seedlings) and 4 garlic 10 cloves.

Seasoning: salt 1/2 tsp (3g) pepper 1/4 tsp (1 g) pepper powder 1/2 tsp (1 g) soy sauce 1/2 tsp (3ml).

Practice:

1) Peel carrots and cut them into rhombic pieces. Wash green garlic and cut it into small pieces obliquely. Peel garlic and chop it with a knife. Don't use a garlic press, otherwise it will be easy to paste the pot when frying, and the taste will not be good with garlic. 2) Heat the pan and pour in the oil. When the oil is 50% hot, add the minced garlic and fry it for fragrance. When the minced garlic turns golden yellow, add the carrot slices, stir-fry until the carrot slices become soft, add the salt, pepper, pepper powder, soy sauce and monosodium glutamate, and stir evenly. 3) Pour in the green garlic and stir-fry for about 15 seconds.

Thick, soft and waxy braised pork-another new method for cooking braised pork was found

Ingredients: 500g pork belly, cinnamon bark 1 star anise (also known as aniseed), 3 ginger, 5 slices and 6 red dates (optional).

Seasoning: 2 tablespoons (30ml) of salt 1 teaspoon (5g) and 3 teaspoons of sugar (15g) with soy sauce.

Practice:

1) Pork belly is cut into 2cm pieces, and ginger is peeled and sliced. Pour oil into the pot, while the oil is cold, add cinnamon and star anise and stir-fry with low fire until fragrant, then turn to high fire, pour pork belly and stir-fry until it becomes discolored, and continue to stir-fry for 2 minutes until the oil comes out. 2) Pour in soy sauce, sugar and salt, stir-fry all the seasonings evenly, and continue to stir-fry for 5 minutes for color and flavor. Then pour in boiling water (it must be boiling water), the amount of water should not exceed the meat surface, and skim off the floating foam after boiling. 3) Add red dates and ginger slices, cover them, and simmer for 40 minutes. During this period, pay attention to the amount of water in the pot, and add a little boiling water when it is not enough. After 40 minutes, open the lid and turn it into a big fire to collect the soup, so that there will be a thick and rich soup wrapped around each piece of braised pork.

Fried hairtail

Ingredients: hairtail (300g), 2 tablespoons of high-alcohol liquor (30ml), pepper 10, 2 tablespoons of salt (6g); Practice:

1. The knife is slightly inclined, and the scales are scraped off and rinsed clean; 2. Slice the fish body slightly obliquely into rhombic sections, add salt, pepper and white wine, and mix well; 3. Cover with plastic wrap, marinate in the refrigerator for 1 hour, and stir twice in the middle; 4. Add a little oil to the pan, heat it to 50% heat, dry the water on the hairtail with a kitchen paper towel, wrap it with a layer of dry starch, then shake off the excess starch and put it in the oil pan; 5. Fry the hairtail until it is fragrant. After the bottom turns yellow, gently turn over and fry the other side; 6. Fry until both sides turn yellow.

Wuhan Ciba Fish

Pickling raw materials: grass carp 1 strip (about 2 kg), 2 tablespoons (30 g) of pepper, salt 1 teaspoon (5 g), dried red pepper 10, 2 tablespoons (30 g) of Jiang Mo, 2 tablespoons (30 g) of minced garlic, and a handful of cooking wine 1 tablespoon (.

Stir-fried ingredients: soy sauce 1 tablespoon (15ml) vinegar 1 tablespoon (15ml) sugar 1 teaspoon (5g).

Practice: 1) Clean grass carp after descaling and eviscerating. Cut off the head, then cut the fish into small pieces about 6 cm evenly and put them in a big bowl. 2) Add shredded onion, Jiang Mo and minced garlic. Cut the dried pepper into sections with scissors, then pour in the pepper, cooking wine and salt, and gently mix them evenly with your hands (be careful not to let the fish bones stab your hands). 3) Put the caught fish together with seasoning into a sealed bag, seal the mouth, and marinate in the freezer for 7 days. After 7 days ~ ~ ~ ~ ~ ~ 4) After 7 days, take out the salted fish pieces and thaw them (if the temperature is low, they can be thawed in the sun, and if the temperature is high, they can be thawed daily). When the fish is thawed to half-dry, peel off the seasoning from the fish and put it in a small bowl for later use. 5) put a little oil in the pot, and when the fire is 70% hot, put the fish into the kang fish. Kang is a saying in Wuhan, and I think it should be close to frying in Mandarin translation. After the fish kang is golden on both sides, take it out. 6) Pour the marinated fish into the pot, add soy sauce, sugar and a little cold water. After high fire for 20 seconds, pour the fish back into the pot, cover the pot and cook for 2 minutes, open the lid to collect juice, and cook a few drops of vinegar before taking out the pot to enhance the freshness of the fish pieces. Sprinkle some sesame seeds after serving.

Sweet and sour yellow croaker

Ingredients: yellow croaker 1 carrot and half pea 50g shallot 1 ginger 1 garlic 4 cloves 2 tablespoons (30ml) cooking wine 2 teaspoons (1 0g) dry starch 2 tablespoons (30g) tomato sauce 4 tablespoons (60ml) water/kloc-0.

Practice:

1) Scales, fins and internal organs of yellow croaker are removed. After washing, several knives are cut on both sides of the fish, and it is marinated with 1 teaspoon salt and cooking wine for 30 minutes. 2) Wash peas, peel and dice carrots, and chop shallots, ginger and garlic for later use. 3) Pat dried starch on both sides of the pickled fish, pour wide oil into the pot, put it into the pot when the oil is 80% hot, fry it until both sides are golden, take it out and drain the oil, then put it in a plate. 4) Pour a little oil into the pan, weave the chopped onion, ginger and garlic into fragrance, pour diced carrots and peas and stir-fry for 2 minutes, add tomato sauce, another 1 teaspoon of salt, white sugar and water, pour in white vinegar, boil and add water starch to thicken. 5) Pour the fried sweet and sour juice on the fish.

Hot and sour shredded potatoes

Ingredients: potatoes, 2 peppers 1 pepper, a little dried red pepper, 8 chopped green onion, a little vinegar, 3 tablespoons.

Soy sauce 1 tablespoon (or without sugar) 2 tablespoons salt 1/2 teaspoons.

In order to improve the taste, chicken essence and a little sesame oil can also be selectively added.

Practice: 1) Wash the potatoes, first cut a knife at the bottom, then put it flat on the cutting board, first cut into pieces, then shred. Prepare a basin of clear water, drip a little vinegar, soak the shredded potatoes for a while, then rinse with clear water and drain. 2) Heat the oil in the pot, add the pepper, and when you smell the pepper (don't fry the pepper), turn off the fire and pick out the pepper. 3) Turn on the fire again. When the oil temperature is 70% hot, add the dried red pepper, add the chopped green onion and stir-fry for 2 minutes after smelling the spicy taste. Then add vinegar, soy sauce, sugar and salt in turn and stir-fry for 1 min, then add shredded green pepper and continue to stir-fry for about 1 min.

fried mushroom

Ingredients: Pleurotus ostreatus 750g cucumber 1 root onion, ginger and minced garlic 1 teaspoon (5g× 3 = 1 5g), dried red pepper 6 root salt 1 teaspoon 5g (used for soaking Pleurotus ostreatus) salt 1/2 teaspoon 3g.

Practice:

1) Select Pleurotus ostreatus, soak it in light salt water for 20 minutes, and then wash it one by one. 2) Pour clear water into the pot, heat it to boiling with strong fire, then put in Pleurotus ostreatus slices, cook until white powder emerges from the pot, continue to cook for 2 minutes, then take it out, rinse it with cold water and drain it. 3) Brush the cucumber and cut it into rhombic pieces (see figure). Slice the mushrooms into strips by hand and squeeze out the water slightly. Chop onion, ginger and garlic for later use. Wipe the dried red pepper with a paper towel and don't wash it with water. 4) Pour oil into the wok. When the fire is heated to 50% heat, pour onion, ginger, minced garlic and dried red pepper. After stir-frying the aroma, pour in oyster mushroom strips and stir-fry for 1 min. Then add soy sauce, salt and sugar and stir-fry for 2 minutes. Pour in cucumber slices and continue to stir-fry for 20 seconds. Before taking out of the wok, pour in a little sesame oil.

Private snack cabbage

Ingredients: cabbage, half a tomato, 2 dried bean curd, 5 slices of ham 1 chopped onion and ginger 1 teaspoon (5g).

Seasoning: soy sauce 1 tablespoon (15ml) allspice powder 1/2 teaspoons (3g) salt 1/2 teaspoons (3g) sugar 1/2 teaspoons (3g).

Practice:

1) Pick the cabbage into pieces, wash it, drain it, and tear it into small pieces by hand. Wash tomatoes and cut into pieces. Slice ham. Cut the dried tofu into pieces. Chop ginger and onion. 2) Add oil to the pot. When the oil is 70% hot, add minced onion and ginger and saute until fragrant. Then add dried bean curd. Don't turn it with a shovel. About half a minute, after hearing the "sizzling" sound of dried tofu, turn it with a shovel and fry the other side with oil. In this way, the dried bean curd is more fragrant and not easy to break. 3) After the dried tofu is fried and puffed, add soy sauce and spiced powder, then add cabbage, stir-fry until it is slightly soft, and add salt and sugar. Pour in tomatoes and ham slices, stir-fry until the tomatoes are slightly souped, and then turn off the heat. If there is too much soup, add a little water starch.

Raw rolled fish porridge

Raw materials: rice 100g fresh grass carp 100g dried mushrooms, 3 celery 50g shredded ginger 1/2 tablespoons (3g).

Salt 1 teaspoon (5g) sesame oil 1 teaspoon (5ml)

Practice:

1) Soak the dried shiitake mushrooms in warm water until soft, then wash them, remove the pedicle and cut the filaments. Remove leaves from celery, wash and chop. Slice grass carp into thin slices. Peel, wash and shred ginger. 2) The rice is washed clean. Add 1500ml water to the pot, bring it to a boil with high fire, pour in rice, and boil it with low fire for 45 minutes. After that, turn to high heat, add fish fillets, shredded mushrooms and shredded ginger and boil for 4 minutes, then turn off the heat. 3) Add chopped celery, salt and sesame oil to taste.

Fool version of xinjiang hand pilaf

Ingredients: 500g of lamb chops, 2 onions, half a hawthorn 10 slices of ginger, 3 slices of pepper 15 rice 1 bowl.

Seasoning: cumin powder 1 teaspoon (5g) salt 1 teaspoon (5g) soy sauce 1 spoon (15ml).

Practice:

1) Wash the rice and soak it in water for 30 minutes. Peel carrots and cut them into dices 1cm. Onions are also diced into the same size. 2) Pour water into the pot, add lamb chops and ginger slices, skim off the floating foam after the fire boils (be sure to skim it clean, because this soup will be used later), and then continue to cook for 2 minutes to remove and drain the water. 3) Heat the wok and pour in the oil. When the oil is 70% hot, add half of the diced onion and stir-fry until fragrant (the other half of the diced onion is reserved for later use). Add the lamb chops and stir-fry for 2 minutes until the surface turns golden. Add the soup of the lamb chops just now. Add the soy sauce and salt, add the package (cumin powder+pepper+hawthorn slices), cover and turn to low heat for 20 minutes. 4) Open the lid, take out the package, pour the diced carrot and the remaining diced onion into the pot and cook for 1 min, then pour the soup into the rice cooker, not too much soup, subject to the fact that all the ingredients have just been used. Drain the soaked rice and spread it flat on the lamb chops (at this time, the soup will not exceed the rice, if there is too much, use a spoon to take out some). Cover the lid of the rice cooker, press the cooking button, and it will be ready when it pops up automatically. Open the lid and stir the rice from the bottom up with a spoon for a few times.

steamed carp

Ingredients: carp 1 strip of steamed fish and soy sauce, 2 tbsp (30ml) of salt 1/2 teaspoons of cooking wine 1 teaspoon (5ml) of water-soaked mushrooms, 3 winter bamboo shoots, 50g of shallots and 3 ginger10g.

Practice:

1) Scales and viscera of carp are removed. After washing, the carp is tilted 45 degrees with a knife, and several knives are cut on the fish body, with a depth of about 2 cm, and the interval between each knife is 5 cm. 2) Sprinkle salt and cooking wine on the raw back of the fish, wipe it open by hand, and marinate for 10 minute. Soak mushrooms and slice them. Wash the winter bamboo shoots and cut them into thin slices for later use. Slice onion and ginger. 3) Spread the onion on a plate, put the fish, put half of the sliced mushrooms, bamboo shoots and ginger in the incision of the fish, and fill the other half in the fish belly. 4) Sprinkle steamed fish with soy sauce, then cut a little onion and shredded ginger and sprinkle on the surface of the fish. 5) Add water to the steamer, add the fish, cover it, steam with high fire until it is steaming, and continue steaming for 8 minutes. 6) Take out and sprinkle with shredded red pepper.

Green beans with vegetables and peppers

Ingredients: minced pork, green beans, olive vegetables, chopped peppers, chopped onions and minced garlic, cooking wine, soy sauce, salt and sugar, chicken essence.

Practice:

1) Pour a little cooking wine into the meat stuffing and stir for later use. 2) The green beans are removed from the tendons, washed and cut into small grains. 3) Pour the oil into the pan, heat it to 7 minutes with high fire, pour in the green beans, stir-fry until cooked, and then take it out for later use. 4) Pour the oil into the pot, and after the minced green onion and minced garlic are fragrant, add the minced meat and stir-fry until they are uncooked. 5) Pour the spare green beans back into the pot, add olive, chopped pepper, soy sauce, salt and sugar in turn, stir-fry for 2 minutes, and add a little chicken essence before taking out.

Braised tofu with bacon

Ingredients: bacon 1 block of tofu 1 box of chives, 2 pieces of oyster sauce, 2 tablespoons (30ml) white sugar 1 teaspoon (5g) salt 1/4 teaspoons (1 g) white pepper 1/2 teaspoons.

Practice:

1) Put the bacon in a cold water pot, cook it with high fire for 10 minute, take it out, cool it a little, and slice it for later use. Cut the tofu into 2cm pieces, put them in a frying pan, and fry them on both sides with medium heat until golden brown. Wash shallots and cut into sections. 2) Pour a little oil into the frying pan. When the fire is heated to 70% heat, add chives and saute until fragrant. Then pour in bacon and tofu, add oyster sauce, sugar, salt and pepper, stir well, then pour in water (not more than half of the ingredients), cover the lid, stew for 5 minutes on medium heat, take off the lid and pour in water starch and stir well.

Sautéed Shredded Pork in Sweet Bean Sauce

Ingredients: pork tenderloin 300g, green onion 2 eggs 1 piece (actual dosage: half egg white), 2 tablespoons (30ml) of cooking wine.

Dry starch 1 teaspoon (5g) 2 tablespoons tomato sauce (30g) oyster sauce 1 teaspoon (15g) 2 tablespoons sweet noodle sauce (30ml) sesame oil 1/4 teaspoons (1ml).

Practice:

1) Slice the tenderloin into 3mm thick slices, and then cut it into 3mm wide filaments. Put it in a bowl, add cooking wine, add half an egg white, stir well, then add dry starch, stir well, and marinate for 10 minute. 2) Remove the green part of the green onion, only take the scallion, wash it and cut it into 4 cm long sections, then cut it in half, cut it into filaments and put it in a plate. 3) Pour the oil into the pot, and when the fire is 80% hot, pour the shredded pork, and quickly spread it with a shovel. Stir-fry the shredded pork until it becomes discolored, and take it out for later use. 4) Leave a little low oil in the pot, turn it to low fire, first pour tomato sauce, then oyster sauce, and finally pour sweet noodle sauce, stir and pour the fried shredded pork back into the pot, and stir it quickly over high fire, so that each shredded pork is covered with sauce, and then pour a little sesame oil before taking out of the pot.

Fried Egg

Ingredients: egg 1 piece, omelet or onion rings 1 piece, salt 1/4 teaspoons (1 gram).

Practice:

1. Coat the pan with a thin layer of oil. When it is heated to 70%, put down the omelette (or chopped onion rings). 2. Pour the cracked egg liquid into an omelette (or onion rings), adjust it to a low fire and slowly fry until the bottom is set, and sprinkle some salt evenly until the color turns golden yellow and the egg liquid solidifies.

Jia Wei gong Bao chicken

Ingredients: 250g chicken breast, 4 fried peanuts for each green pepper, 50g onion, 2 teaspoons (1 0g) Jiang Mo 1 teaspoon (5g) minced garlic1teaspoon (5g) pepper 15 dried red pepper, 6 pieces.

Seasoning: salt 1 teaspoon (5g) cooking wine 1/2 teaspoons (3g) dry starch, 2 teaspoons (1 0g) rice vinegar, 2 tablespoons (30ml) soy sauce 1 teaspoon (15ml) sugar, 2 teaspoons (.

Practice:

1) Dice chicken breast 1cm in size, add salt (1/2 teaspoons), stir cooking wine and dried starch evenly, and marinate for 5 minutes. Cut the onion into small pieces slightly smaller than the diced chicken, and cut the onion and ginger into powder. Dice the green pepper. 2) Put the garlic, onion and ginger into a bowl, and add salt (1/2 teaspoons), sugar, rice vinegar, soy sauce, clear water and water starch to make juice. 3) Heat the pan, pour in the oil, add a little sesame oil, add pepper when the oil is cold, and add dried pepper until the pepper is fragrant and slightly darker. 4) Add diced chicken, stir-fry until the color changes, add green and red pepper, stir-fry for 10 second, pour in the prepared juice, stir-fry for 1 minute, and pour in the fried peanuts.

Home-cooked meat fried cake

Ingredients: pancake 300g cabbage 300g tenderloin 200g red pepper 1 half green onion.

Seasoning: cooking wine 1 tablespoon (15ml) starch 1 tablespoon (1 5g) soy sauce 1 tablespoon (15ml) rice vinegar 1 teaspoon (5ml) sugar.

Practice:

1) The pancake is cut into filaments, the cabbage is washed and cut into filaments, and the red pepper is washed, pedicled and sliced obliquely. Shred tenderloin along the texture of the meat, add cooking wine, soy sauce and starch and marinate for 5 minutes. 2) Pour the oil into the pot. When the oil is 70% hot, add the scallion slices and saute until fragrant, then pour the tenderloin, stir-fry until the shredded pork becomes discolored, and then take it out for later use. 3) Add oil to the pot, heat it to 70% heat, add red pepper slices, pour pancake shreds, stir-fry for 2 minutes, then pour soy sauce, then pour cabbage shreds and stir-fry until the shredded vegetables become soft, then pour in a little rice vinegar, add salt and sugar, stir-fry the shredded pork, and sprinkle a little monosodium glutamate after stir-frying.

Noodles with shredded chicken and noodles with gravy.

Ingredients: chicken leg 1 piece, 2 eggs, 3 auricularia auricula, 5 mushrooms, day lily 15g, 2 tablespoons of soy sauce (30ml), 6 tablespoons of water starch (90ml), 2 teaspoons of salt (1 0g) and sugar1teaspoon.

Practice:

1) Boil the water in the pot, add ginger slices, add boneless drumsticks, skim off the floating powder, and cook slowly over medium heat until the chicken is completely mature (it can be pierced thoroughly with chopsticks), take it out and let it cool, and shred the chicken by hand for later use. 2) Soak dried auricularia auricula, day lily and dried shiitake mushrooms in cold water for later use. After the fungus is soaked, gently rub off the sediment attached to it and cut off the hard part at the bottom. Cut auricularia auricula into silk with the same thickness as shredded chicken. After the mushrooms are soaked, gently squeeze out some water and cut into cubes for later use. The yellow flowers are cut into small pieces 4 cm long. 3) Break the eggs into egg liquid with chopsticks. Add an appropriate amount of oil to the pot, heat it to 70%, add shredded auricularia, diced mushrooms and daylily, stir-fry until fragrant, then add hot water, cover and cook over medium heat 10 minute. 4) Add salt, soy sauce and sugar. Change it to high-fire thickening (slowly pour the starch in one hand along the circumference of the pot, and with the spatula in the other hand, slowly push it evenly while pouring the starch. ) When the marinade in the pot becomes thick, slowly pour the egg liquid in a circle and push it evenly from the bottom with a spatula to prevent the marinade from sticking to the bottom of the pot. 5) Sprinkle a proper amount of chopped green onion to get out of the pot and pour it on the cooked noodles.