1, chopped meat (fat and lean half), ginger minced, minced green onion, garlic minced. Start a pot, when the oil is hot, add the chopped meat.

2, with a small fire slowly stir fry, stir fry until the minced meat into a golden brown. When the oil is cool, add green onion, ginger and garlic, and continue to stir-fry the flavor of green onion, ginger and garlic over low heat.

3, add a little soy sauce, continue to stir fry. Add a proper amount of salt, add the sweet noodle sauce, continue to stir-fry the sweet noodle sauce sauce flavor, stir-fry into the meat. The sweet noodle sauce can be removed from the pan after stir-frying.

4, fried noodles are very popular in northern China, while Shaanxi, Tianjin, Shanghai, Guangdong, Northeast also have different methods of fried noodles. Korea also has fried noodles in sauce, which were brought to Korea by overseas Chinese from Shandong, and are seasoned with chunjang (black bean sauce), plus onions, shrimp and meat. The presentation is quite elaborate, with the noodles in the center and a pinch of purple sauce in the center, like a handicraft. Noodles with fried sauce is a specialty of Beijing, made by mixing noodles with vegetables and fried sauce. Cucumber, toon, bean sprouts, green beans and soybeans are chopped or boiled and made into vegetables. Then make the fried sauce by frying the diced meat and green onion and ginger in oil, then add the yellow sauce made from soybeans or sweet noodle sauce and fry it to make the fried sauce. After the noodles are cooked, they are pulled out, called "pot picker" by the old Beijingers, poured with the fried sauce and mixed with the vegetable code, that is, the noodles with fried sauce.