The old Beijing fried sauce noodles. 1. Eggs beaten with a little cornstarch, cooking wine. 2. After the oil is hot, pour in the eggs, chopsticks in the pan quickly stirred, the eggs become yellow and cooked out to be used. 3. Frying pan put a little bit of oil, the oil is hot under the pork diced, to the oil, add a little cooking wine on medium heat stir-frying, and then the meat diced. 4.

4. Use a bowl to mix the yellow sauce and pasta sauce evenly. 5. pan to stay in the meat of the oil, medium heat will be sautéed sauce, so that the sauce is fragrant. 6. sauce out of the flavor, and then pour into the egg ding. 7. and then pour into the meat ding. 8. Pour into the minced ginger (cut fine), turn the heat to low, slowly simmering, the sauce and the diced meat mingled with the water and milk, about 10 minutes, constantly stirring, if you think it's dry, you can add a bit of water. 9. the sauce and meat ding, the sauce is not a good mixture, but it is a good mixture.

9. fried sauce into a bowl. 10. purple sweet potato, carrots, cucumber, yellow pepper, mung bean sprouts shredded, blanched in a pot, put into a plate standby. 11. soybean mouth, green beans blanched in a pot, toon sprouts, carrots and pickles cut into pieces, put into a plate standby. 12. pot of water, the water below the boil, put some salt, so that the noodles will not be cooked sticking together, the noodles do not cook too bad, there is a bite! The most delicious. 13. noodles cooked, open cold water, rinse off the batter, smooth and delicious.