2. Dice mushrooms and pork, and chop onions, ginger and garlic.

3. Heat the oil, add minced onion and ginger and stir fry, add diced meat and stir fry until it is slightly white, and add minced garlic and stir fry until fragrant.

4. When the diced meat is white and fragrant, pour in the diced mushrooms and stir well.

5. After the mushrooms are fragrant, add the prepared soy sauce and stir fry quickly and evenly (to avoid soy sauce sticking to the pot). Soy sauce, my onion companion, is a little sweet. In order to correct the taste, I put a little salt, just a little, and added some soy sauce to make the color look better. Add a pinch of sesame and continue to stir fry.

6. Dangdang ~ mushrooms come in handy before soaking in water. Pour it into the pot (there will be some residue at the bottom of the mushroom after soaking in water, so don't pour it all at once). Turn down the heat and simmer. Turn on the flash in this step, so bright yellow looks good.

7. When boiling over there, boil the water in a pot here, and you can put less salt after the water boils. I heard that noodles don't stick together like this.

8. Put the noodles in a bowl, pour in the scorpions and sprinkle with chopped green onion. Beautiful color, delicious to eat ~