1. Ingredients
Pork belly 1~15g, green pepper (or cabbage, bean sprouts, long and short beans, garlic moss, sweet potato stalks, etc.), ginger, soy sauce and salt.
2. Step
1. Put the noodles in a steamer and steam them in water. After the steamer breathes (in my hometown, it is the white water vapor) for 1-15 minutes, end the pot and set aside for later use.
2. Slice the pork belly, not too thin, otherwise the steamed pork slices will not be found; Dice green pepper, slice ginger or shred (I like to shred, because it is not easy to feel when eating like that.
3. Put the sliced meat in a container, add appropriate amount of salt and soy sauce and mix well. Add oil to the wok, heat it, add shredded ginger, stir-fry the meat, then add green pepper, stir-fry for a while, then add appropriate amount of soy sauce, water and salt, cover the lid and stew for a few minutes. Note: there should be more soy sauce, salt and water, and the vegetable soup should be more salty and have a strong sauce color (because the noodles are not salted, the vegetable soup should be used to taste and color the noodles).
4. Put the steamed noodles in front into the wok and mix well with the fried vegetables with chopsticks and spatula. It is best to mix well, and basically all the noodles are stained with a light sauce color, and the vegetable soup is basically absorbed by the noodles without leaving too much residue. Therefore, it is difficult to master the amount of soy sauce, salt and water when cooking.
5. spread the cage cloth on the grate of the steamer (or spread the cage cloth evenly with large Chinese cabbage leaves), spread the evenly mixed noodles on the grate, cover the lid tightly (if necessary, add weight to the lid), steam in water, and serve the pot after 2-3 minutes of steaming.