Main Ingredients

Hanging Noodles 500g

Bean Curd 750g

Pork 300g

Supplementary Ingredients

Endo

Cooking Oil

30g

Soy Sauce

Smooth

Measurement

Ginger

4 Slices

Capsicum

3

Garlic

5

Anise

2

Salt

1.5 tbsp

Chicken Essence

1 tbsp

Thirteen Spice

Moderate

Soy Sauce

Small amount

Steamed Noodles

1.

The long bean curd section, wash with water and spare, I pick bean curd like to use their hands, I feel more delicious

2.

Pork sliced spare

3.

Preparation of ingredients, chili peppers cut into segments, ginger julienne, garlic slices, star anise broken open.

4.

The pan is hot, add cooking oil,

5.

After the oil is hot, add the meat, the oil inside the meat to squeeze out, so that it tastes more flavorful

6.

The meat becomes golden brown when it can be

7.

Put in the ingredients to explode

8.

See the flavor.

Smell the flavor when you can that

9.

Put into the beans stir fry

10.

Add salt Chicken essence Thirteen spices, and then stir fry evenly

11.

Add the soy sauce Sautéed stir fry, and then add the water, pay attention to the water do not hide over the beans

12. Put the noodles on top of the headcorn, cut the noodles with your hand, not too long, and shake the noodles so they don't stick together

13.

Cover the pot and simmer on medium heat for 15 minutes

14.

Open the lid of the pot after the 15 minutes, and be careful not to make a mess

15.

Pick up the noodles with chopsticks, stirring them back and forth. Pick up the noodles and stir them back and forth so that they blend with the bean curd and the soup at the bottom of the pot sticks to the noodles so that they don't dry out too much, then plate them up and you're done.