Why authentic fried noodles taste so good is because of its method and ingredients.

Materials: 1 six Bijou dry yellow sauce 1 bag, Tianyuan sauce garden sweet noodle sauce half a bag (the remaining half a bag can be made in Chinese salad, dipped in radish, lettuce to eat), 2 eggs, fat and lean meat diced (skinned) 100g, supermarkets sell that kind of skinned pork diced, their own production can also be made, the pork cut into a half-centimeter square of small dices. A variety of vegetable yards the more month good, cucumber and bean sprouts and commonly known as the heart of the beauty of the radish and soybeans are indispensable, and other cabbage heart, green beans, dried tofu, bean curd shredded on the lookout for the preparation of it. Of course, raw garlic is also essential to eat in the summer sterilization, as well as scallions, ginger powder.

? 2 As for the preparation of two kinds of sauce mix is this yellow sauce dry incense, but if all use yellow sauce, it is too dry and too salty, sweet noodle sauce it tastes sweet, with just the right proportion of yellow sauce and noodle sauce 2:1, it is perfect.　The meat is also too fat and too thin are not good, the meat has to be strong, easy to stir out the oil, so it is fragrant.　

Steps: 1. Eggs beaten with starch (eggs will be more tender, starch 1 tablespoon) and a little bit of wine (to go to the egg fishy 1 teaspoon) and salt, after the oil is hot, scrambled eggs have a secret, that is, with chopsticks, you can scramble and each piece of egg are heated uniformly, the next pan, take chopsticks in the pan quickly stirred, the eggs become yellow and cooked out of the sheng out to be used. 2. A little oil, after the oil is hot, medium heat stir-fry Five pancakes of pork diced, to lard out, add a little cooking wine to go fishy, and then add some soy sauce, and then the diced meat sheng out. 3. pan left to stir meat lard, with a bowl of yellow sauce and pasta sauce mixed evenly, medium heat will be sautéed a little sauce, so that the sauce is fragrant. 4. Sauce out of the aroma, and then poured into the meat or egg diced, minced ginger (cut fine), turn the heat to small, slowly simmering, the sauce and the meat dicing Water and milk blend, that is delicious, do not have to add salt and sugar, sauce has its own salty and sweet taste, cooing a 10-minute cha not much, have to look at, not stirring and will, if you feel dry, add a little less water. 5. This time you can prepare the vegetable code, buy a kind of vegetable rubbing quite good, I also can not cut extra-fine silk, cucumber, radish, what rubbed into the silk, after the inside of the cool water, soak a little bit, and then drained, so that the vegetable silk more Crisp, foreign-style add some shredded lettuce, shredded kale and what not. 6. Bean sprouts, lentils (shredded), soybeans, green beans and what not open water over a break, soak in cold water can be. 7. Sauce cooing well, looking dry closed the juice, away from the fire to join the end of the white onion, add the end of the green onion on the early scorched, the use of the residual temperature will be the white onion simmering.