2. Accessories: Laoganma 1 spoon, salt 1 teaspoon, half a spoon of chicken essence, 2 tablespoons of soy sauce, half a spoon of soy sauce, sugar 1 spoon, corn oil 1 spoon.
3. Wash the shredded pork and set aside.
4. Put oil in the wok, heat it to 70%, add shredded pork and stir-fry to change color.
5, pour in the cabbage, stir fry evenly, about 1-2 minutes.
6. Add soy sauce, soy sauce, Laoganma, chicken essence and white sugar to taste and color, stir well and serve for later use.
7. Start another soup pot, boil the water with salt and add noodles.
8. Prepare a large bowl and wait for the noodles to change color.
9. Pour all the previously fried shredded pork with cabbage and its soup into the noodles.
10, stir well and put it in a small bowl.