1, wash the rape and cut it into inches;

2. Cut the onion into small pieces and the garlic into powder;

3. Slice the pork belly;

4. Put the noodles into the boiling water pot, then remove the cold water when the pot is opened and then control the excess water;

5, the wok is hot, first fry a poached egg (according to your own preference, it can be fried on one side, or it can be a heart-warming egg. Don't fry the yolk inside until it is completely solidified. When eating, pick the egg open, and the yolk inside is better to eat). Serve;

6. Then put a little oil in the frying pan, and then put the pork belly into the frying pan to fry the oil;

7. Add onion and stir fry;

8. Add rapeseed and stir well;

9. Pour in noodles and add soy sauce and pepper powder;

10, stir well with long chopsticks (chopsticks are better for frying noodles), add salt to taste, then add minced garlic and stir well, and turn off the heat; 1 1, put the super-good noodles on a plate, put fried eggs on it, and when eating, break the eggs and mix them into the noodles to taste better.

Practice 2

Ingredients: noodles (raw) 40g;

Seasoning: salt, chicken essence, soy sauce 1 spoon, half ham and half onion;

Practice:

1. When the noodles are cooked, put them into cold water immediately.

2. Slice ham, cabbage, onion and green pepper.

3. Heat the wok with oil, add shredded onion and saute.

4. Add shredded cabbage and stir-fry.

5. add soy sauce.

6. Add noodles and stir.

7. Add green and red pepper, salt, chicken essence and sesame oil and stir.

Practice 3

Ingredients: pork belly 200g, noodles (raw) 500g;

Seasoning: salt, blending oil, celery, 500g bean sprouts and thirteen spices;

Practice:

1 .500g celery, remove the leaves and wash.

Step 2 cut celery into small pieces

3. Pork belly is shredded

4. Wash 500g mung bean sprouts for later use.

5. Pour the right amount of oil into the pot.

6. When the oil temperature comes up, pour in shredded pork and stir fry.

7. After the shredded pork is cooked, add the celery section and stir fry. Add salt, soy sauce and thirteen spices. Add 750 grams of water, heat for 5 minutes on medium heat after the water is boiled, and the soup should be slightly salty.

8. Pour the soup into the soup basin for later use, brush the pot clean, add a small amount of oil, turn it with oil, so that the bottom of the pot is stained with oil to prevent noodles from sticking to the pot.

9. Spread the noodles on the bottom of the pot (use raw noodles directly, if the pot is small, stir-fry them twice, and don't make too much at a time to avoid burning the pot), turn the pot to make the noodles turn, (don't use chopsticks or spatula to move the noodles, so as not to break them), and then directly stir-fry the noodles in the pot and stir-fry the other side.

10. Spread the mung bean sprouts flat on the noodles, turn the pan, turn the noodles over, and turn the mung bean sprouts under the noodles.

1 1. Pour the soup that has just been prepared into the pot until the water overflows to two-thirds of the whole pot of food. Cover the pot and heat it with high fire, keep turning the pot, and don't stick to it. After about 2-3 minutes, you can turn the noodles with chopsticks to make the noodles absorb the soup evenly, and then cover the pot until the water is dry. Turn off the fire, cover the lid and stew for 10-20 minutes, and then you can go out.