2. Dice carrots, potatoes and tomatoes, and chop the fungus soaked in advance.

Cut the onion into small pieces, mince the ginger and garlic, cut the omelet into small squares, and cut the meat into small pieces of 1 cm.

3. Roll the awakened dough thin and cut it into strips for later use.

4. Heat the pan, pour oil, add fat, stir-fry oil, and add lean meat.

5. Add onion, ginger, garlic, pepper and salt to the meat and stir fry.

6. Add carrots, potatoes and fungus in turn and stir fry.

7. Add onion, ginger, garlic and pepper when ripe, stir-fry 6. Add carrots, potatoes and fungus in turn.

Stir-fry 7 Add homemade chili pepper noodles, stir-fry until fragrant, and add some mature vinegar as appropriate.

8, add the right amount of water

9. Add eggs and tomatoes to the water, add salt and thirteen spices to taste, and the soup of noodles with minced meat is ready.

10, another pot to cook noodles.

1 1, take out the cooked noodles, pour the mixed soup, and a bowl of delicious noodles with minced meat is out of the pot. Let's get started!

raw materials preparation

Choose pork with tender skin, seven points thin and three points fat.

Cut the meat into small pieces, thin slices. Put into a boiling oil pan, stir and stir constantly,

The fire should not be too urgent or too slow.

About three ripe, add a certain amount of Jiang Mo, remove the fishy smell, stir fry, and then add an appropriate amount of iodized salt.

When the meat is half ripe, add vinegar and stir fry, and when it is half ripe, add seasonings such as soy sauce and pepper.

(Of course, other suitable condiments can be added),

When it is ripe, add appropriate amount of red pepper powder, stir and simmer for a while, and then serve.

During this period, great attention should be paid to controlling the temperature and time. The fire should not be too fierce. If it is too strong, the meat may be overcooked or burnt.

The burnt Chili noodles affect the color of the soup; The heat is not enough, the meat is not cooked, and the fishy smell of the meat can't go away.

And the spicy taste is too deep. Only when the heat is controlled, the meat is fresh, tender and spicy.

And the oil is bright red instead of spicy. This is the most basic practice.

Auricularia auricula, soaked in warm water, chopped and set aside.

Cut tofu into thin slices, add hot oil, fry until light yellow, take out of the pot, and cut into small rhombic shapes for later use.

Eggs, fried into egg skins, cut into small water-shaped pieces, and set aside.

Day lily (needle gold), soaked in warm water, cut into about 1.5 cm, and set aside.

Bottom dish: generally carrots, cut into small pieces.

If the minced meat has just come out of the pot and there is a proper amount of minced meat left in the pot, it is best to fry it directly.

You can also heat the pot with a proper amount of scorpion in the cold pot, and then pour in the carrot powder.

At the same time, stir the fire and add iodized salt. When half-cooked, simmer slowly and turn it frequently.

Keep stewing the water in the pot dry, and when the dish is about to be cooked,

Add seasonings such as monosodium glutamate and pepper.

In this process, it is necessary to control the oil and spicy taste appropriately according to the proportion of Sao Zi and vegetables in the hot pot.

There are traditional handmade noodles and machine-pressed noodles: handmade noodles should be tough and strong, and boiling water should be shiny.

Usually, the dough is cooked, kneaded, covered with a wet cloth and placed for five or six hours before rolling.

In this way, the noodles are tough, easy to roll thin and cut into thin pieces, shiny when boiled in water, and smooth when the noodles are strong.