Ingredients preparation: Korean spring sauce, diced pork (pork belly is the best), cabbage, diced onion, diced potato and round noodles.

Practice:

1. Pour more oil into the pan than usual, add150g spring sauce to stir-fry until fragrant, add a spoonful of sugar to taste, continue to stir-fry for 2 minutes, and set aside.

2. Put the oil in the pan again, stir-fry the diced pork, add chopped onion and stir-fry until fragrant, add diced edamame and cabbage and stir-fry, and add some light soy sauce to taste. Pour in the pre-fried spring sauce, stir well, add a small bowl of water and boil over high fire until it is thick and out of the pot, and the fried sauce is ready!

3. When the noodles are cooked, the cold water will make them stronger, and the noodles can be started after being mixed with fried sauce.