Green noodles with pork and mustard tuber

100g noodles, 80g mustard tuber,100g pork tenderloin.

Accessories Flammulina velutipes1.50g 2 peppers.

Seasoning salad oil salt a little onion 5g ginger 5g soy sauce 3g sesame oil 3g starch 3g Pixian bean paste 1 tablespoon coriander 1 tree.

The practice of mustard tuber and shredded pork noodles

Preparatory work 1. Prepare the required ingredients, cut off the root of the lily and wash it; Dice onion, slice ginger, and mince pepper and coriander.

2. Slice pork tenderloin, add a little salad oil and stir well; Then add a little soy sauce and starch and mix well.

3. Cut the mustard tuber and pour it out

Production process 1. Heat the pan, pour salad oil, add Pixian bean paste and stir-fry red oil (if you want more red oil, put more oil appropriately).

2. Add onion and ginger and stir-fry until fragrant.

3. Add shredded pork and stir fry.

4. Add shredded mustard and stir fry.

5. Add enough water to boil and add dried noodles.

6. When the noodles are cooked to 70% maturity (half-cooked, with hard core), add Flammulina velutipes and pepper segments.

7. Cook the noodles, turn off the fire, and add the coriander segments.

8. You can add the right amount of salt and sesame oil according to your personal taste.

Cooking 1. Pickling shredded pork in advance can make it taste more tender and smooth.

2. Hang and cook until it is 70% mature, and add Flammulina velutipes to make it taste better.