1. Beef thinly sliced with egg white coated surface, do not put soy sauce or salt to marinate, it will lead to meat hardening (must be fat and thin appropriate beef, not too thin and not too fat, look at the picture, so that there is fat and thin layering of beef is the most suitable, beef flavor is strong, the taste is tender and smooth).

2. hot pot cold oil, put the garlic, mushrooms, fire off small (garlic, sliced garlic is suitable for small fire frying into a garlic slice to do the need to taste the need for crispy dishes, grinding into the garlic is suitable for cold steamed, smashed garlic is suitable for braising stewing soup stir fry and so on).

3. Stir fry until the garlic becomes slightly yellow, mushroom water evaporation becomes slightly hard, the first time into a little salt seasoning (plus fresh flavor).

4. Add the shredded cabbage and stir-fry briefly.

5. Stir-fry the tomatoes to soak up the oil in the pan, then add salt and a pinch of sugar for the second time to release the juice, then add the water.

6. Put the noodles and add water as needed, and then keep pressing the tomatoes, pressing out the tomato juice (noodles do not choose the alkali flavor of the noodles, it will destroy the flavor of the soup, it is best to knead their own noodles with a pasta press to press out the pure egg noodles, if you buy fresh noodles, alkali flavor of the heavy to be scalded with water and then put into the refrigerator after the refrigerator layer, not the freezer layer, oh, the freezer layer)

7. Another pan with deep oil, low heat, add salt and season evenly. Small fire, add salt evenly adjusted egg whites (egg whites and salt must be adjusted evenly, salt will be fully fishing out the fresh taste of egg whites, can completely replace the monosodium glutamate (MSG), but the salt must be put just right, more than the failure of the newbie can be a little bit of a try to add each time after the addition of a fully stirred, and then try the flavor, there is a taste of freshness can)

8. Fire to be very small, with chopsticks gently poke the surface will be concave (can not) The oil temperature is high, the oil will soon become hard, here to be soft and tender, not hard)

9. Quickly pick up and drain the oil, chopped, as much as possible chopped.

10. Soft and tender very broken egg whites into the soup, with a spatula to the egg whites pressed down below the surface, the fire has always been to keep the fire small, and again add a little salt, this time for the whole pot of soup with salt.

11. In a flat bottom non-stick pan add a little oil, add a little dry chili and pat crushed raw garlic sautéed (the pan must use a flat bottom non-stick pan, because a little bit of oil can make the meat evenly heated cooked and will not stick to the pan, the key is because the bottom of the pan is thick enough to add heat evenly, so with this can be fully raised the meat flavor will not make the meat aging, so if you want to do the meat, I use must be (woll pan).

12. the garlic and chili fish out, into the meat with chopsticks to turn so that it is uniformly heated and brown quickly turned, both sides of the color after the salt quickly seasoned, out, into the soup (keep the fire, the fire will make the meat is not fully raised the flavor of the meat, the meat but quickly hardened, salt can not be early, salt will make the meat in the loss of meat juice, so can only be put the last)

13. Chinese cabbage, green onion grain, turn off the fire with the lid smothered for a few minutes. (Always remember to turn off the fire)

14. Stew for 5 minutes you can open the lid to fish noodles, fishing noodles, and then scooped into the soup, and finally put the vegetables, the bowl into the ice basin in five minutes you can eat (some people want to ask, why put into the ice basin, the two reasons, to enhance the flavor and freshness, and to increase the noodles of the smooth pop teeth mouth feel).