main ingredient

pork chop

noodles (raw) 2g

auxiliary material

egg

starch

3 tablespoons

onion

a little

cooking wine

1 tablespoon < Put it on the chopping block, pat it loose with the front and back of the knife back to twice its original size, take a container, put the loosened ones into the container, add onion, ginger slices and cooking wine and marinate for 15 minutes. Then, break up an egg, pour the egg liquid into the container where the big row is pickled, so that both sides of the big row are fully covered with the egg liquid

2.

Put 3 tablespoons of starch into a clean dish, cover the front and back sides of the big row covered with the egg liquid with a layer of starch, pour vegetable oil into the pot, fry the big row in the pot until both sides are golden

3.

Take out the big row and remove the excess. 1 teaspoon of white sugar, cover the lid, simmer for 2 minutes on low heat, then turn to high heat to collect juice until the soup is thick.

4.

Add a little salt to the water in another small pot, pour 2/3 of the boiled noodle water and 1/3 of the sauce and oil juice into the noodles, and finally put a big row and a little chopped green onion, and it's done.