Main ingredients: pork moderate shredded or sliced (slightly fat is best), garlic shoots/garlic seedlings/long bean curd/celery/soybean sprouts moderate (which of the above dishes can be cut inch sections, except soybean sprouts), green onions, ginger, garlic chopped, star anise, 13 spices, chicken essence, soy sauce, salt. Longshu Hanging Noodles appropriate amount (very thin kind of wet noodles is best, it is best not to use round noodles). Like to eat spicy can put moderate amount of dried chili or millet spicy.
1, steamer on the water, (a little more, dry noodles steam longer). Brush the grate with oil. Longshou hanging noodles folded in half. Layers of noodles. The first layer of the extended pot into a fan-shaped store a layer, the second layer and the first layer of cross. Repeat this to prevent sticking. Since the noodles are dry, it takes a little longer to steam them. After the water has boiled and the steam has risen for about 15 minutes, you can open the lid of the pot and use chopsticks to fluff up the soft noodles. At this point, you can spray some water, use a spray bottle or fingers dipped in water to pop. Then cover the pot and continue steaming for 20 minutes.
2, start a frying pan, hot pan cool oil, combined with the meat of the fat and thin, the oil moderate more, under the onion, ginger, garlic and anise burst incense (like to eat spicy can be put in the right amount of dry chili or millet spicy).
3, under the meat stir-fry section of the raw, and then under the vegetable stir-fry (so the oil should be more moderate), garlic shoots / garlic shoots / long bean curd / celery / soybean sprouts moderate (which one of the above dishes can be).
4, under the salt, 13 incense, chicken essence, oyster sauce, soy sauce in moderation (because you have to add a second). Stir-fry to 8 mature, then add the right amount of water (mixed noodles need a bowl of vegetable soup). High heat water boil and then add salt and dark soy sauce (because to mix the noodles, so the soup needs to be slightly salty, color thicker).
5, turn off the heat, take out a small bowl of vegetable broth, leaving vegetables and a little soup in the frying pan. Pour the steamed noodles into the wok. Using a pair of chopsticks in each hand, pick up the steamed noodles, pour the vegetable broth back onto the noodles, and then mix with the vegetables so that the broth sticks to each noodle.
6, mixed with the noodles and vegetables together and then put into the steamer just on the grate steaming for ten minutes, delicious steamed noodles are ready.
7, start the pot to eat.