Shouga noodles

200g

Zhuwuhua

100g

potato

1 piece

Pepper

1 piece

thick broad-bean sauce

60g

(hen's) egg

two

cucumber

1 root

ingredients

oil

of appropriate amount

salt

1 spoon

spring onion

1 root

Sesame paste

1 spoon

step

1. Boil a pot of water, add a spoonful of salt, and add noodles after boiling.

2. Turn off the fire after boiling for three times and put in cold water.

3. Drain the bowl when it is cold.

4.2 eggs? Break up.

5. Add a little oil to the pot to heat the pot.

6. Add the egg liquid, then keep stirring with chopsticks to break the eggs.

7. put a bowl for use.

8. Peel and dice the potatoes, remove the stalks and seeds from the peppers, wash and dice them, dice the pork belly, and put them in a fat place alone.

9. Add a little oil to the pot and dice the pork fat, stir-fry until all the oil comes out.

10. Add the remaining diced meat and stir well.

1 1.

12. Stir-fry diced potatoes over high fire, and add diced peppers when they are half cooked.

13. Add bean paste.

14. Stir well.

15. Add a little water and don't make the sauce too dry.

16. Add the scrambled eggs.

17. Finally, turn off the fire, add chopped green onion, and stir-fry evenly with the remaining temperature.

18. Wait for the sauce to cool, prepare a cucumber and shred it.

19. The prepared noodles are topped with a tablespoon of coat sauce, a handful of shredded cucumber and a spoonful of sesame sauce, which is simply delicious.

Tips

1. Pig fat must be fried until it turns yellow, otherwise it will be too greasy.

2. The cooked noodles must be soaked in cold water, which will be strong, smooth and will not stick together. If you wait for a long time, you can drop a little oil and stir it.

3. When frying the sauce, after the diced potatoes are put into the pot, be sure to add water and cook them slightly, otherwise they will be raw, relatively cooked slowly, and there is more potato starch, which will stick to the bottom without adding water.

4. The last sesame sauce can be kept, and a spoonful of Titian is also used to neutralize the salty bean paste.