2. Chopped pork is preserved with kitchen paper to remove excess blood.
3. Put the pork and sake together in a large bowl container and stir for 10 minute.
4, chopped green onion is about 5cm.
5. Put the scallion into cold water and wash it gently by hand.
6. Soak in cold water 10 minute. Remove the spicy taste, remove and drain, and set aside.
7. Cut onion, carrot and pepper into 0.5 cm shreds.
8. Put 5 cups of water and cook Lamian Noodles. Put oil in the frying pan, then add garlic and fry for 30 seconds on medium heat.
9. Put the pork into the pot, then stir-fry it slowly with high fire for 1.5 minutes, then add the vegetables and stir-fry it with medium fire for 2 minutes.
10, add seasoning and kelp, stir-fry over medium heat until cooked, turn down the heat for 5 minutes and then turn off the heat. Take out kelp.
1 1. The cooked Lamian Noodles should be dehydrated, and Lamian Noodles should be cooked last to avoid sticking.
12. Korean miso noodles are finally divided into two bowls, and then chopped green onion is added.