Proper amount of noodles

Appropriate amount of vegetable leaves

Eggs 1

cutability

Proper amount of soy sauce

3-4 cloves of garlic

Ginger amount

Proper amount of salt

Appropriate amount of chicken essence

Sichuan pepper

Appropriate amount of pepper

Appropriate amount of starch

Dry distillation of miscellaneous sauce noodles

Boil the water first (try to prepare two pots and one spare). After the noodles are cooked, take them out and soak them in cold water twice. After the noodles are cooled, add a little salt and mix well (a little salt! Soy sauce itself is salty, so you must not add too much salt.

The water for cooking noodles is still useful to us.

Prepare ginger and garlic, chop the meat and put it in a small bowl. Put ginger and garlic together in a bowl, add starch and soy sauce, and marinate for a while.

I just cooked the noodles and kept cooking the leaves. Leaves can't be boiled for long. After a while, take them out and put them in a bowl with noodles.

At the same time, pour oil into another spare wok, stir-fry the lean meat we just marinated, add pepper, add a bowl and a half of noodles, add soy sauce and chicken essence pepper, cook over low heat until it is slightly sticky, take it out and pour it into the noodle bowl.

Just fry an egg and it's over.