Steamed noodles are a kind of nutritious and healthy food. It is the best choice for many people at lunch because it can satisfy their stomachs. Although steamed noodles are also a kind of pasta, they are completely different in taste from the boiled noodles we usually eat. Steamed noodles can also add various ingredients according to their own tastes, which can increase nutrition while meeting people's requirements. So, what are the steps of steaming noodles?

The first is the ingredients.

Pork belly100 ~150g, green pepper (or cabbage, bean sprouts, long and short beans, garlic moss, sweet potato stalks, etc. ), ginger, soy sauce and salt.

Second, the steps

1. Put the noodles in a steamer and steam them over water. After the steamer breathes (in my hometown, it is white steam), the steamer is finished and put out for use within 10~ 15 minutes.

2. Slice pork belly, not particularly thin, or pork slices will not be found after steaming; Dice green pepper, slice ginger or shred (I like shredding, because it's not easy to feel like that.

3. Add the right amount of salt and soy sauce to the meat slices in the container and mix well. Add oil to the wok, heat it, add shredded ginger, stir-fry the meat until fragrant, then add green pepper, stir-fry for a while, then add appropriate amount of soy sauce, water and salt, cover and stew for a few minutes. Note: there should be more soy sauce, salt and water, and the vegetable soup should be salty and the sauce color should be strong (because the noodles are not salted, the vegetable soup should be used to flavor and color the noodles).

4. Put the steamed noodles in front into the wok, and mix well with the fried dishes with chopsticks and spatula. It is best to mix them evenly. Basically, all the noodles are stained with light sauce color, and the 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 Chinese cabbage leaves), spread the mixed noodles on the grate, cover the lid tightly (if necessary, add weight to the lid), and steam for 20-30 minutes before serving.