Whole egg noodles

onion

Bean sugar

Eggs (of hens)

Luncheon meat

Tongzhenchi soy sauce

The practice of fried noodles with iron plate?

Shred lunch meat and onion, wash mung bean sprouts, spread eggs into thin egg skins, and shred.

Cook the whole egg noodles until they are 80% cooked, and rinse with cold water until the noodles are completely cooled. Filter water.

Put a small amount of oil on the other side (plane) of the four-shot pot, stir-fry onions, then add mung bean sprouts, lunch meat and noodles in turn, stir-fry the main ingredients and auxiliary materials with a vegetable clip, pour in Tong Zhen soy sauce, a little salt, add egg skin, and take out the pot.

Sprinkle white sesame seeds after serving.