Ingredients: 500g noodles, celery 1 root, 200g pork belly, and 5 auricularia auricula.

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

1. Noodles should be of the best quality so that the steamed noodles are delicious.

2. Steam the noodles in a steamer for 20 minutes.

3. Marinate pork belly with oyster sauce, soy sauce, salt, starch, cooking wine and shredded ginger for 20 minutes.

4. Wash the 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 bubble 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 the oil. You can pour more in moderation.

9. Stir-fry pork belly.

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

1 1. Finally, pour celery, cook with salt and soy sauce, and stir well.

12. Don't overcook the food. 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 the 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 in the pot 12- 15 minutes.

17. With garlic, it's delicious.