How to make dry noodles and steamed noodles at home are as follows:

Ingredients: Shred or slice pork belly in appropriate amounts (slightly fatter ones are best), garlic sprouts/garlic sprouts/long beans/celery / Appropriate amount of soybean sprouts (any of the above dishes can be cut into inches, except soybean sprouts), chopped onions, ginger, garlic, star anise, 13 spices, chicken essence, soy sauce, salt, appropriate amount of dragon whisker noodles (very thin ones) It’s best to grow wet noodles, not round noodles). If you like spicy food, you can add an appropriate amount of dried chili pepper or millet.

1. Fill the steamer with water (a little more, the dry noodles will take longer to steam). Brush oil on the grate. Dragon whisker noodles folded in half. Spread in multiple layers. The first layer is spread across the pan in a fan shape, and the second layer crosses the first layer. Repeat this in multiple layers to prevent adhesion. Since it is dry noodles, steam them longer. After the water has boiled for about 15 minutes, you can open the lid of the pot and use chopsticks to break up the soft noodles and make them fluffy. At this time, you can spray some water, use a watering can or dip your fingers into a water bomb. Then cover the pot and continue steaming for 20 minutes.

2. Heat up the wok, heat the oil with cold oil, combine the fat and leanness of the meat, use more oil, add onion, ginger, garlic and star anise and sauté until fragrant (if you like spicy food, you can add an appropriate amount of dried chili pepper or millet).

3. Add the meat and stir-fry the uncooked portions, then add the vegetables and stir-fry (so more oil is required), garlic sprouts/garlic sprouts/long beans/celery/soybean sprouts (any of the above dishes can be used) ).

4. Add salt, 13 spices, chicken essence, oyster sauce, and appropriate amount of dark soy sauce (because you have to add it a second time). Stir-fry until 8 times cooked and then add appropriate amount of water (you will need a bowl of vegetable soup for noodles). Bring water to a boil over high heat and add salt and dark soy sauce (because you need to mix noodles, the soup needs to be slightly salty and thicker in color).

5. Turn off the heat, take out a small bowl of vegetable soup, and leave the vegetables and a little soup in the wok. Pour the steamed noodles into the wok. Use a pair of chopsticks in each hand to spread out the steamed noodles, pour the vegetable soup just poured over the noodles, and then mix it with the vegetables so that the vegetable soup sticks to every noodle.

6. Put the mixed noodles and vegetables into the steamer just now and steam for ten minutes. The delicious steamed noodles are ready.

7. Start eating.