Noodles, plum head meat, green beans, dried peppers, cooking wine, soy sauce, soy sauce, rock sugar, onion, ginger, garlic, pepper, salt.

working methods

1. Separate the fat meat from the lean meat, cut the lean meat into large pieces, and cut the fat meat into small pieces.

2. Cut the onion into sections, separate the scallion from the onion leaves, slice the ginger and garlic, two star anises and dozens of peppers. Wash the green beans and cut them diagonally.

3. Add pepper cooling oil, stir-fry pepper with low fire, remove pepper, add star anise and fat, stir-fry with low fire, add onion, ginger and garlic, stir-fry until fragrant, add lean meat, and add a small amount of dried pepper to stir-fry.

4. Stir-fry until the meat is completely discolored, and add appropriate amount of cooking wine, soy sauce, soy sauce and a small amount of rock sugar. After the meat is colored, add the green beans, stir-fry until the color turns green, add fresh water that has not been eaten, and season with salt and soy sauce, which is slightly salty than usual.

5. Cover with medium and low fire 15 minutes. Open it and pour out the excess soup. There are about three quarters of soup left in the pot.

6. Add noodles, simmer for about 5 minutes, open the lid, mix the noodles with the meat dishes below evenly with two chopsticks, pour half of the soup along the edge of the pot, cover the lid and simmer for about 3 minutes, then open the remaining soup, stew for another 2 minutes, and then open the lid to mix the noodles evenly. If you have extra soup, you can turn on the ignition while stirring to speed up the juice collection.