1. Beat the eggs well, add starch (the eggs will be tender, 1 tablespoon starch) and a little cooking wine (remove the smell of 1 tablespoon eggs) and salt. There is a secret to scrambled eggs after oil heating, that is, they can be scrambled with chopsticks, and each egg is heated evenly. Put it in the pot, stir fry quickly with chopsticks, turn the eggs yellow and cook them, and take them out for later use.

2. Put less oil in the oil pan. When the oil is hot, stir-fry the diced meat over medium heat. After the lard comes out, add a little cooking wine to remove the fishy smell, add some soy sauce, and then serve diced meat.

3. Leave the lard of the fried meat in the pot, mix the yellow sauce and the noodle sauce evenly in a bowl, and stir fry over medium heat to make the sauce fragrant.

4. The sauce is fragrant, then pour in diced meat or eggs, Jiang Mo (fined by Chet), and turn down the heat. Sauce and diced meat blend well and are delicious. No need to add salt and sugar. Sauce has its own salty and sweet taste, and you won't find much in glug 10 minutes. You must look at it, not stir it. If you feel dry, add less water.

5. At this time, you can prepare the menu code. Just buy a dishwasher. I can't cut out the particularly fine parts. Cucumber and radish are shredded, soaked in cold water, and then drained, so that the shredded vegetables are crisp and crisp. You can add some shredded lettuce and cabbage.

6. Soak bean sprouts, lentils (shredded), soybeans and green beans in cold water.

7. The sauce is ready, watch the dry juice, leave the fire and add chopped green onion. Add chopped green onion early, it will burn. Boil chopped green onion at the remaining temperature. Only sauce.