1. 250g noodles, 200g pork, 200g garlic sprouts, 3g red pepper, 3g green onion, 2g ginger, 5g salt, 5g soy sauce.

2. Add water to the pot and spread the noodles flatly on the grate. Apply vegetable oil and steam.

3. Apply a little vegetable oil to the noodles. Steam for 2 minutes and spray some water on the surface.

4. While the noodles are steaming, prepare the vegetables and shred the meat, remove the garlic sprouts and cut into sections, and cut the peppers into sections.

5. Add an appropriate amount of oil to the wok, sauté the onion and ginger, add the shredded pork, add salt and soy sauce and stir-fry.

6. Add garlic moss and other green vegetables, continue to stir-fry, and add appropriate amount of water. The saltiness can be adjusted. To mix noodles, add more salt than usual for stir-frying. When the vegetables are almost cooked, add chili shreds. Stir-fried vegetables must have a certain amount of soup.

7. When the noodles are steamed, turn off the heat. Put the noodles into the cooking pot and stir evenly.

8. Place the mixed noodles on a grate covered with cage cloth and steam for 10-15 minutes. The loose and oily steamed noodles are ready.