Method of marinated noodles (steamed noodles with beans)

Prepare the ingredients first. Choose the beans and remove the old stems of the beans. Cut the pork belly into small pieces. Slice the garlic.

Steam the noodles in boiling water for 25 minutes. I didn't use fresh handmade noodles, but I used this kind of oily noodles bought in the supermarket, about three taels. There are no restrictions on the types of noodles, but it is better to use a narrower and thinner one.

You can start cooking in the process of steaming noodles. Heat the oil in the pot. When the oil is 50% hot, turn to medium heat. Put the pork belly in the pot and start stir-frying.

Stir-fry the pork belly slowly until the surface is brown, and take out the pork belly.

Keep the pork belly fried in the pot, and then pour in some oil, which is mostly used here because frying beans costs more oil. Stir-fry the garlic slices after the oil is hot, then add the beans and stir fry quickly.

It takes a long time to fry beans, so take your time and take your time. Stir-fry for five minutes, add salt and stir well, then add the previously stir-fried pork belly, add soy sauce and stir well.

Add some water to the wok, not too much, just enough ingredients, then add soy sauce, drop a little soy sauce, mix well, and boil over high fire to collect juice. Don't completely drain the juice, because you should leave enough soup for mixing noodles later.

Put the noodles that have been steamed for 25 minutes (the noodles are still half-cooked at this time) into a wok, mix well with the dishes that have just been fried, wrap each noodle with delicious soup, and then steam in a steamer with boiling water for 25 minutes.

After 25 minutes, the fragrant noodles are ready, out of the pot and ready to eat.