Practice: cut the bean curd into an inch or so. Shredded pork, put the oil, when the oil is hot, put ginger, then put the shredded meat, add soy sauce, cooking wine stir fry. Shredded meat stir-fried to 8 points, add bean curd, stir-fried together. Then add water, just enough to not cover the bean curd, the top of the thin wet noodles, steamed over low heat, steamed until the gas comes up, hear the water in the pot bared sound can be, the vegetables and noodles can be mixed well.)
Note: more oil, otherwise the noodles are too dry. Multi-square soy sauce, otherwise it is not suitable for color. Beans can be put more. (Lentils can be replaced with soybean sprouts, celery, beans, etc., etc., etc., all boil-resistant vegetables) or you can do so, so that the control of wet and dry, the water is divided into a few times to splash on the top of the every now and then to splash the look of the two tablespoons, and finally see the noodles are cooked on the can. The fire should not be too big, otherwise it will be paste, if you put a lot of oil, it will not be dry, and when you eat it, mix it evenly, it will not be wet below and dry above. With a few cloves of raw animal eat better flavor