The method is as follows:

Cut the lean pork into thin strips, add cooking wine, light soy sauce, starch and sugar and mix well. Chop the green onions into fine pieces. Note that you should use a cold cutting board and kitchen knife when cutting the green onions, because part of the green onions does not need to be cooked. Pay attention to hygiene!

Mix the yellow sauce and noodle sauce, and add an appropriate amount of dark soy sauce, chicken essence and water to make a thin paste. Finally, add an egg and a small amount of starch. While the water is boiling for noodles, cut the cucumber into thin strips, put oil in the wok, add two-thirds of the chopped green onions and stir-fry (note that the amount of oil used is larger than when cooking).

When the chopped green onions are fragrant, add the shredded pork. Break up the shredded pork and prevent it from sticking. Turn off the frying sauce pan and sprinkle the remaining one-third of the chopped green onion over the fried sauce. Now serve the noodles and mix them with cucumber shreds and delicious fried sauce. If you are a garlic lover, you can also chop some minced garlic into pieces.