1

Add 2 spoons of soy sauce, a little salt and 1 spoon of cooking wine to the shredded pork in turn and mix well.

2

stir cassava flour with a little water, mix it with lean meat, mix well, add 2 tablespoons of oil and seal the refrigerator for 1 minutes.

3

shredded onion

4

Cut two pieces of ginger into shreds, soak the shredded onion with the same amount as the shredded ginger in water in half a bowl, and knead it to taste.

5

shredded carrots are used as side dishes, and mung bean sprouts, shredded cucumbers and the like can be added.

6

Add oil to the pan, pour in shredded pork and stir-fry quickly. At first, it is sticky, and stir-fry until the pulp on the surface solidifies and feels crispy.

7

scoop up and drain the oil, and separate them when it is not hot. (In this part, if you don't bother, you can fry the shredded pork in batches in the previous step, so you don't need to tear it by hand to get the finished product ~)

8

With the remaining oil in the pot, add the shredded onion, sweet noodle sauce, soy sauce and ginger water in turn over medium heat, and when it is a little solidified, pour in the shredded pork and mix it.

9

Boil the noodles with water and supercool the river. You can cook carrots in hot water if you don't like them raw.

1

Fill the noodles, add the onion, shredded carrot and shredded pork in sauce, sprinkle with white sesame and pepper ~----------by the way, if the sauce of shredded pork in sauce is too thick, you can add a few spoonfuls of hot water to make the noodles better!

11

perfect!