materials?

pork belly slices (people in my family don't like fat meat, so I use pure lean meat, but pork belly is more fragrant) are about a kilo (all the family are carnivores, and those who don't like more meat can be halved)

beans (long beans, white beans, green beans can be used) are about a kilo and a half (more dishes are delicious)

The right amount of oil (I use twice as much as usual cooking) It's the kind of wet noodles sold in the supermarket.) A catty of 22 liang

salt

monosodium glutamate, chicken essence

onion, ginger and minced garlic

star anise and pepper

Cured meat materials:

cooking wine

starch

soy sauce

pepper powder

Noodles?

Marinate the meat slices in advance and put them in the refrigerator for later use. Remove both ends of the beans and cut them into sections.

Add water to the steamer and set fire to them. When the water boils, shake the noodles and gently put them on the grate of the steamer. (remember not to steam the noodles together in the pot, as there will be many bumps in the noodles), start the timer, turn off the fire for 18 to 2 minutes in the middle fire, pick out the noodles with two pairs of chopsticks and put them in a pot (be careful that the steam is hot in this step), then shake the noodles with chopsticks to fully disperse the noodles in the

wok that is not stuck together, and when the pot is hot, pour the oil into it and add the octagonal pepper. Don't take out the anise pepper when the oil temperature is 8% hot (probably it can be taken out when the color of the anise pepper darkens). Pour the marinated meat into a wok and stir fry, because there is more oil, so the meat will basically not stick to the wok. < P > After stir fry for a few times, the meat will basically change color. Add onion, ginger and minced garlic and continue to stir fry. After about three or four minutes, pour in the beans and continue to stir fry. When the beans are ripe, add salt and stir fry. Don't miss the amount of water, just about half of the dish, and add soy sauce (soy sauce can be more appropriately, so that the color will look good when mixing noodles, and the color of the soup will probably look like chocolate). After the soup is boiled, Boil for about one minute, add chicken essence and monosodium glutamate, turn off the fire

Add water to the steamer (if the water left is enough to boil for about 2 minutes, don't add any more) and fire

Pour the soup in the dish into the steamed noodles, and mix well with chopsticks to make the noodles fully colored and absorb the soup (this step is faster, the noodles can't be soaked in the soup for too long, which will affect the taste)

Put on the lascivious noodles. Don't use up the soup, cover the lid and start to steam for about eight minutes.

When you steam for about eight minutes, lift the lid and gently turn the noodles up and down with chopsticks, and pick them to prevent the noodles from sticking together (be careful that the steam is hot)

After the noodles are turned evenly, pour the fried dishes evenly on the noodles, cover the lid and continue to steam for five minutes.

At this time, it will be fine. Lift the lid and take out the dishes and noodles.