1, prepare fine noodles, garlic moss, onion ginger, star anise, pepper and pepper, and cut the meat into large pieces.

2. Do not put oil in the wok, first put the fat part, stir-fry the oil with low fire, then stir-fry the thin part until it changes color, and add ingredients such as onion ginger, star anise and pepper to stir-fry the fragrance.

3. Put the meat aside, pour in garlic moss, continue to fry with crude oil until it is green, remove garlic moss, leave the meat in the pot, add cooking wine, soy sauce, salt and a small amount of rock sugar to fry until the color is the highest, add boiling water, and then turn the heat down for about half an hour.

When stewing meat, you can treat the noodles. After the cage cloth is wet, wring it out, grab the noodles and spread them on it. Put water in the steamer, boil it, put it on the steamer, and steam for about 15 minutes on medium heat. After turning off the fire, take out the noodles and pour them on the grate. Shake them as much as possible.

At this time, the meat is almost cooked. Pour in garlic moss, simmer on low heat for about 5 minutes, turn off the heat, and serve the meat and garlic moss, leaving only soup in the pot.

6. Take another pot, take less than one-third of the soup from the original wok, add one-third of the noodles, stir slowly and evenly, let the noodles fully absorb the soup, then spread it in a steamer with a cage cloth, and spread a layer of meat and vegetables on it.

7. The same is true for the remaining two-thirds of noodles, with three layers of vegetables, and the top layer is vegetables.

8. Finally, leave half a bowl of soup in the pot, put the steamer on the fire, put the water into the steamer after boiling, and steam for about 15 minutes to turn off the fire. At this time, the last step is to pour the noodles back into the original wok and stir them with minimal fire. While stirring, pour the remaining half bowl of soup until the noodles are evenly mixed and the soup is completely absorbed.