600-800g of noodles and fried dough sticks.

Bitter gourd half root

About 300 grams of leek moss

Cabbage is about 200g.

Pork (fat and thin) is about 200g.

condiments

red onion saloon

one half

energy

Proper amount

verdant

Proper amount

sea salt

Proper amount

soybean

Proper amount

oyster sauce

Proper amount

edible oil

Proper amount

Fried method of oil noodles (steamed noodles)

1.

Buy back the oil noodles and cut them into small pieces for later use.

2.

Wash bitter gourd (seedless), leek moss and Chinese cabbage, slice, cut into sections and shred for later use.

3.

Shred the onion along the grain, shred the ginger, and shred the onion with an oblique knife for later use.

4.

Cut thin slices along the lines of lean meat, then change the width of the knife to about 1cm, add shredded ginger and marinate with appropriate amount of soy sauce.

5.

After the wok is heated, add the right amount of oil. When the oil is 30% hot, add the shallots and shallots, stir fry and add the braised pork.

6.

Immediately after the pork is fried until it becomes discolored, add bitter gourd, leek moss and Chinese cabbage in turn, and turn it evenly with a shovel. The interval between each dish is about 1 minute. When the dish is slightly fragrant, add a proper amount of salt and stir well. Add 1-2 drops of oyster sauce and keep shoveling until the dish is cooked.

7.

Put the short oil noodles on the dish, turn off the fire, cover the lid and let it simmer for about 5 minutes (just keep the noodles stuffy)

8.

Mix the stuffy noodles with vegetables and eat.