Add 2 spoons of soy sauce, a little salt and 1 spoon of cooking wine to the shredded pork in turn and mix well.

2

Stir cassava flour with a little water, mix it with lean meat, mix well, add 2 tablespoons of oil, and seal the refrigerator 10 minute.

three

Shredded onion

four

Cut two pieces of ginger into shreds, take the same amount of shredded onion as the ginger, soak it in more than half a bowl of clear water, and knead it to taste.

five

Shredded carrots are used as side dishes, and mung bean sprouts and shredded cucumbers can be added if you like.

six

Add oil to the pot, pour in shredded pork and stir fry quickly. At first, it is sticky, and the pulp on the surface of the stir fry is solidified with some crunchy feeling.

seven

Scoop up and drain the oil, and separate them when they are not hot. (If you don't bother in this part, you can fry the shredded pork in batches in the previous step, so you don't need to tear it by hand when you get the finished product ~)

eight

With the remaining oil in the pot, add shredded onion, sweet noodle sauce, soy sauce and ginger and onion water in turn on medium heat (remove the residue of onion and ginger), and when it is a little solidified, pour in the shredded pork and mix it, as shown in the figure, and you can turn off the fire.

nine

Boil the noodles with water and supercool the river. You can cook carrots in hot water if you don't like them raw.

10

Pack the noodles, put the onion, shredded carrot and shredded pork in soy sauce, sprinkle white sesame and pepper ~-------by the way, if the sauce of shredded pork in soy sauce is too thick, you can add a few spoonfuls of hot water to stir it up, and the noodles are better!

1 1

Perfect!