The common practice of how to make steamed noodles from dry dried noodles is as follows:

Ingredients: pork belly, shredded or sliced (slightly fat is the best), young garlic shoots/long beans/celery/soybean sprouts (any of the above dishes is acceptable, except soybean sprouts), chopped onion, ginger and garlic, star anise and 13 spices. If you like spicy food, you can put a proper amount of dried Chili or millet spicy.

1. Fill the steamer with water (a little more, the dried noodles are steamed for a long time). Brush the oil on the grate. Dragon beard vermicelli is folded in half. Spread in multiple layers. The first layer of pan is spread in a fan shape, and the second layer crosses the first layer. Repeated multi-layer paving to prevent adhesion. Because it is dry noodles, steam it for a long time. About 15 minutes after the water is turned on, you can open the lid and pick up the soft noodles with chopsticks to make them fluffy. At this time, you can spray some water, use a watering can or touch the water bomb with your fingers. Then cover the pot and steam for 2 minutes.

2. Start the wok, heat the wok to cool the oil, combine the fat and thin meat, add a little more oil, and saute the onion, ginger and garlic with star anise (if you like spicy food, you can put a proper amount of dried pepper or millet spicy).

3. Stir-fry the meat for a while, then stir-fry the vegetables (so the oil should be more moderate), and the garlic bolts/garlic sprouts/long beans/celery/soybean sprouts should be moderate (any of the above dishes can be used).

4. Add salt, 13 spices, chicken essence and oyster sauce, and soy sauce in moderation (because it needs to be added again). Stir-fry until 8% cooked, then add some water (a bowl of vegetable soup is needed for mixing noodles). Add salt and soy sauce when the fire boils (the soup needs to be a little salty and thicker because of the noodle mixing).

5. Turn off the fire, take the vegetable soup out of a small bowl, and leave the vegetables and a little soup in the wok. Pour the steamed noodles into the wok. Use a pair of chopsticks in each hand to pick up the steamed noodles, pour the vegetable soup just served on the noodles, and then mix it with the vegetables to make the vegetable soup stick to each noodle.

6. Put the mixed noodles and vegetables in the steamer just now and steam them with a perforated strainer for ten minutes, and the delicious steamed noodles will be ready.

7. Start eating.