Beat the eggs, add starch (the eggs will be tender, starch 1 spoon) and a little cooking wine (to remove the fishy smell of the eggs 1 teaspoon) and salt. After the oil is heated, there is a secret to scrambled eggs, that is, use chopsticks to fry them, and each egg is heated evenly. Take the chopsticks and stir them quickly in the pot, and then put them out for use.

2. Put a little less oil in the oil pan. After the oil is hot, stir-fry the diced pork belly on medium heat. When the lard comes out, add a little cooking wine to remove the fishy smell, add some soy sauce, and then serve the diced pork.

3. Keep the lard of stir-fried meat in the pot, mix the yellow sauce and the noodle sauce evenly in a bowl, and stir-fry the sauce on medium heat, so that the sauce is fragrant.

4. The sauce is fragrant, then pour in diced meat or diced eggs, Jiang Mo (Chet's fine), turn to low heat, and simmer slowly. The sauce and diced meat are in perfect harmony, so it's delicious. There is no need to add salt and sugar. The sauce has its own salty and sweet taste. You can't find much after a 10 minute. You have to watch, not stir it up. If it feels dry, add less.

5. At this time, you can prepare the menu, and it's good to buy one of those dishes. I can't cut out extra-fine shreds either. After shredding cucumbers and radishes, soak them in cold water and drain the water, so that the shredded vegetables are crisp. It's ok to add shredded lettuce and shredded cabbage to foreign dishes.

6. Bean sprouts, lentils (shredded), soybeans, and green beans are boiled for a while, and then soaked in cold water.

7. The sauce is ready. Look at the dry juice, add chopped green onion from the fire, and it will be burnt if you add chopped green onion early. Use the remaining temperature to cook the chopped green onion. Just the sauce.