Method 1

Ingredients

Shred a little pork, egg noodles, sesame oil, green onion and ginger, dark soy sauce, salt, sugar, chicken essence

Steps

1. Boil noodles, pour in cold water and drain.

2. Pour oil into the pot, add a little minced ginger, add shredded pork and stir-fry.

3. Add noodles, dark soy sauce, sugar and a little water, stir-fry constantly.

4. Finally, add salt, chicken essence to taste, add some chopped green onion, stir well and remove from the pan.

Method 2

Materials

Noodles, lean pork, mung bean sprouts, garlic moss

Steps

1 . Bake the noodles until brown on both sides with a small amount of oil over low heat

2. Cut the lean pork into shreds, add shredded onions and fry until cooked

3. Add garlic moss, mung bean sprouts, salt and cooking wine , stock, soy sauce, bring the soup to a boil, add the baked noodles and simmer over low heat until the soup is almost gone

4. Mix the noodles, meat and vegetables, stir-fry and serve

Method 3

Ingredients

Noodles, light soy sauce, dark soy sauce, five-spice powder, salt, chicken essence, sesame oil, shredded pork, cooking wine, pepper, starch, green onions, dried chili peppers , beans

Steps

1. Two spoons of light soy sauce, half a spoon of dark soy sauce, five-spice powder, appropriate amount of salt and chicken essence, add water and mix into a bowl of juice.

2. Boil the noodles until they are 90% cooked, toss with sesame oil and let cool.

3. Add cooking wine, salt, chicken essence, light soy sauce, pepper, and starch to the shredded pork and marinate for 20 minutes.

4. Heat the oil to 50% and stir-fry the shredded pork until it changes color and take it out.

5. Saute chopped green onion and dried chili until fragrant, add in beans and stir-fry until soft and slightly yellow, add in shredded pork and cook in bowl juice, add in noodles and stir-fry evenly.