Pork 300g

Fine noodles 500g

Seasonal beans 400g

Soybean sprouts 400g

Scallion 1 stick

Ginger 5 slices

Angle star anise 3 pcs

Lao Soya Sauce 3 spoons

Soy sauce 3 spoons Spoon

Soy sauce 2 spoons

Wine 1 spoon

Salt 2 spoons

Chicken essence moderate amount

- Steps -

1. Prepare the noodles, shaking the pot to steam for 15 minutes.

2. Cut string beans into diagonal pieces and remove bean skins and roots from soybean sprouts.

3. Slice the pork. Slightly more oil in the frying pan, seventy percent of the heat under the meat stir-fry until the oil, put onion, ginger and star anise.

4. Stir fry the flavor, turn up the heat and put cooking wine, soy sauce, soy sauce. Pour in the side dishes and stir fry for a while.

5. Add water and vegetables flush, water open salt and chicken essence and stir well, turn off the fire.

6. Steamed noodles shake loose, frying pan in the vegetables to one side, revealing the juice, take part of the noodles into the dip evenly, to ensure that each noodle is wrapped in juice. I mixed it in 5 batches. You can adjust this according to the size of your pan.

7. Put the noodles into the steamer, one layer of noodles and one layer of vegetables, and steam for 10 minutes.

8. The oily noodles come out of the pot, with garlic cloves or put some chili in the bowl is more delicious.

- Tips -

Buy the thinnest noodles for flavor, and after the first steaming, make sure to shake them loose, they stick together and affect the taste. Be sure to add soybean sprouts, very fragrant, can buy longer, more refreshing. Noodles dipped in the juice to be divided into several times, to ensure that each noodle is well dipped, juice less dry, juice more sticky, must be controlled, generally noodles in the juice can be turned over 3 times. Steam well will be very gluten, very fragrant drop.