Methods and Steps for Steaming Noodles:

Main Ingredients: 500g of thin noodles, 650g of cowpea corns, 450G of foreleg meat.

Supplementary Ingredients: 20g of cooking wine, 8g of salt, 20g of old soya sauce, 2g of five-spice powder, and moderate amount of grated ginger.

Steps:

1, thin noodles with about 25 grams of caraway oil mixed well, and then steamed, the noodles will be glutenous and not sticky.

2, boiling water on the cage to steam for 20 minutes.

3, steamed immediately are scattered, the noodles will not form a ball.

4, cowpea angle cut inch section.

5, with the pork front leg of the snowflake meat, fat and thin separate slices, you can also use the five-flake meat.

6, put about 10 ml of hoisin oil in the pan, add the fat meat and fry until the fat meat is oily and the surface is lightly browned.

7: Add ginger.

8: Add lean pork and stir-fry until browned, add soy sauce and cooking wine.

9, after the meat color plus five spice powder, or thirteen spices can also be.

10, put cowpea angle, add salt at this time.

11, stir fry evenly add half a bowl of boiling water, the amount of water is about 300 ml, so that basically can be absorbed by 500 grams of noodles. How much water is very critical, too many noodles are too wet, too little is too dry will affect the texture and flavor.

12, into the steamed noodles, very vegetables mixed evenly, so that the noodles fully absorb the soup, basically the soup to absorb the state.

13, again boiling water on the cage to steam for another 15 minutes.

14, the second steaming noodles are lo mein.

15, delicious lo mein to eat.