1. Prepare noodles (preferably fresh noodles)

2. Put a proper amount of shredded pork into a bowl, add a little cooking wine, salt, starch and soy sauce and marinate for 10 minute.

3. Prepare the ingredients, wash and drain the soybean sprouts with clear water, wash and cut the celery, cut the onion into small pieces, and slice the ginger. (It's best to use only celery stems, not leaves)

4. Put enough water in the steamer to boil, spread the cage cloth directly on the steamer, and spread the noodles evenly on the cage cloth. Don't press it too hard, it should be fluffy. Steam for about fifteen minutes. Noodles are too long, so you can cut them shorter.

When steaming, you can put oil in another wok and heat it to 50%. Add shredded pork and stir-fry until the color fades. Add onion and ginger to stir-fry for fragrance, add appropriate amount of salt and soy sauce, stir-fry chicken essence and color. This time, add enough salt at one time.

6. Pour celery and bean sprouts, continue to stir fry evenly, add appropriate amount of water to boil, and immediately turn off the fire. (The amount of water is only one third of the ingredients. )

7. Put the vegetables and soup in the wok into two clean pots respectively. Dishes can't be cooked because they will be steamed in the pot later.

8. At this time, it's time to peel the noodles out of the steamer. Pour out the noodles and put them in a clean basin. Mix the vegetable soup evenly into the noodles.

9. Put the mixed noodles into the steamer again and steam for 15 minutes.

10. It's time again. Finally, mix the separated vegetables and steamed noodles evenly again, and steam in a steamer for 10 minute.

1 1. Henan steamed noodles are out of the pot.