Ingredients: 500g noodles, 200g pork,150g cabbage (or other vegetables),

Accessories: 80g cooked lard, 25g soy sauce, 15g chopped green onion and wet starch, 2g monosodium glutamate, appropriate amount of fresh soup and salt.

Exercise:

1. Wash the pork, cut it into 3 cm long and 0.3 cm thick shreds, put it in a bowl, and evenly size it with wet starch and a little salt; Wash Chinese cabbage (or other vegetables) and cut into filaments; After the noodles are cooked in the boiling water pot, rinse them with cold boiling water, which is refreshing. Take out and drain.

2. Put the pot on the fire, add more fresh soup than Hui noodles to boil, add shredded pork and shredded cabbage, and cut with chopsticks. When the shredded pork changes color and the shredded vegetables become tender and cooked, serve it out.

3. Leave the soup in the original pot and boil it with high fire until the noodles are ripe. Add cooked oil, soy sauce and salt and cook for a while. Add shredded pork and vegetables, continue to cook on low heat until the noodles are soft (still in strips), sprinkle with chopped green onion and monosodium glutamate, and mix well.