200g minced meat, dried noodles 1 slice, 400g dried noodles, 6 green leaves, ginger 10g, 45ml balsamic vinegar, soy sauce 15ml, 30ml cooking wine, sugar 10g, 5g salt and red oil/kloc-0.

working methods

1. Add 15ml cooking wine and 2g salt to minced pork, mix well and marinate for half an hour. Smoked and cut into small pieces half a centimeter square for later use;

2. Add base oil to the oil pan, heat it, add Jiang Mo, stir-fry until fragrant, then add minced meat, and stir-fry until the color turns white;

3. Add the smoked blocks and stir-fry slowly to give a fragrance, then add cooking wine and soy sauce and stir-fry until smoked and pork turns red;

4. Add broth or clear water until the amount of water is less than 0/2 of 65438+ material, then add salt and sugar, and cook until the soup is color and the taste becomes strong.

5. Take another soup pot, boil the water, add the noodles, and cook the noodles until they are about 80% mature. Put the noodles into a bowl, add the previously cooked ingredients and scalded vegetables, and add balsamic vinegar, pepper powder, red oil, sesame seeds and chives according to the taste and mix well.