Ingredients: 5g of noodles, one celery, 2g of pork belly, and five black fungus.

Accessories: three tablespoons of soy sauce, two tablespoons of salt, one tablespoon of chicken essence, three star anises, one tablespoon of starch, one tablespoon of cooking wine, three slices of ginger and one tablespoon of oyster sauce.

1. noodles should be made of superior noodles, so that the steamed noodles are delicious.

2. steam the noodles in a steamer for 2 minutes.

3. Marinate pork belly with oyster sauce, soy sauce, salt, starch, cooking wine and shredded ginger for 2 minutes.

4. Wash celery, cut it from the middle and cut it into long sections.

5. soak fungus. The quick way is to put hot water in a sealed cup, add the fungus and shake it back and forth several times, so that the fungus can be soaked out quickly.

6. Pedicel the soaked fungus, leaving only the fungus meat.

7. soak celery in water for a while.

8. Heat the wok and pour more oil, if appropriate.

9. stir-fry pork belly.

1. after the meat changes color, pour in the fungus. When the fungus is poured into the wok, it will crackle. Be safe.

11. finally, pour in celery, cook with salt and soy sauce, and stir well.

12. Don't fry the food too well. Stir-fry a few times, pour in the chicken essence and turn off the heat.

13. Prepare a bowl of pure water, a spoonful of salt and two soy sauce bottle caps. Pour into the noodle bowl.

14. slowly pour the prepared seasoning water into the noodles, shake off the noodles constantly, and ensure that each noodle is stuck with seasoning water, which not only ensures the taste of the noodles, but also ensures the color of the noodles.

15. after the water is mixed, pour the fried dishes on the noodles bit by bit and stir well.

16. finally, steam for 12-15 minutes.

17. It tastes great with garlic.