Ingredients: 1g beef, 125g knife-cut dried noodles, 2 fresh mushrooms, 1 red pickled pepper and 3 green garlic

Accessories: appropriate amount of salt, cooking wine, cooking oil and soy sauce

Steps:

1. Slice beef, a little cooking wine, a little salt and a little soy sauce.

2. The fire in the pot begins to boil water. After the water boils, add a little oil and salt, and then add noodles. This kind of wide noodles should be staggered one by one, and it is easy to stick together when sprinkled. After the noodles become soft, chop them with chopsticks. You can cover them, simmer them on medium heat, and then open the cover after the water boils, otherwise they will boil easily.

3. Because this noodle takes a long time to cook, side dishes can be prepared during the noodle cooking. Wash fresh mushrooms, squeeze them into water and slice them.

4. Cut the red pickled pepper into pieces, and cut the green garlic seedlings into oblique sections.

5. When the noodles are cooked until they can be broken with chopsticks and have no hard heart, pour the mushrooms and blanch them in the water until they are soft.

6. First, pick up the boiled mushrooms.

7. Drain the noodles.

8. Pour a small amount of oil into another pot, pour in red pepper, mushrooms and green garlic seedlings, stir-fry them until they are broken, and then serve them on a plate for later use. Generally, I like to fry noodles in a non-stick pan, so I can use less oil.

9. Add a little more oil to the pot than just now, and stir-fry the beef. The beef needs a little more oil to be tender.

1. After the beef is discolored, pour in the previously fried chili mushrooms and green garlic seedlings, stir fry together, add appropriate amount of oil, and light soy sauce. You can pour half a bowl of boiling water and boil a little juice.

11. Pour the noodles and mix them evenly.

12. Put the fried noodles on the plate and eat them. The beef is tender and the noodles are tender. It's delicious.