(1) the pork skinned and washed and cut into small dices.

(2) Peel and wash the potatoes and cut them into small cubes.

(3) Wash and dice the mushrooms, dice the tomatoes, and mince the green onions, ginger and garlic.

(4) frying pan put peanut oil, when the oil is five mature, the diced meat into the pan and stir fry until brown.

(5) Add 1 tablespoon of salt, 2 tablespoons of Wei Zhi Xian soy sauce, 1 tablespoon of oyster sauce and stir-fry to taste.

(6) Stir-fry the diced potatoes for color, then add water and simmer.

(7) Add the mushrooms and continue to simmer until the potatoes are cooked.

(8) Add the diced tomatoes and thicken the soup.

(9) and then served out into the bowl, and then sprinkle some parsley, so a bowl of colorful and fragrant noodle lo mein is ready.

2, the practice of noodle brine

(1) chili pepper varieties can be increased or reduced according to their own taste.

(2) All ingredients cut into pegs.

(3) fry eggs in a pot of oil, pour all the ingredients into the pot and stir-fry together, the soy sauce diluted with water, pour into the pot, rectify two minutes can be.

3, eggplant potato noodle bruschetta

(1) pork cut small dices, I use the tenderloin, pancetta more fragrant.

(2) Wash all the vegetables and set aside.

(3) Eggplant peeled and cut into 2 cm long squares, potatoes 1.5 cm, carrots 1 cm, because the ingredients mature at different speeds.

(4) oil hot under the small diced meat and scallions, put thirteen spices.

(5) sequentially into the carrot diced eggplant diced stir fry for a few minutes.

(6) Put in water flush with the ingredients and salt. Stew over medium-low heat until all the ingredients are soft, leaving a little soup can be out of the pot.