Since it is a "lentil Huimian Noodles", lentils are indispensable, followed by pork belly (not too fat, but it tastes particularly fragrant), noodles need to be sliced (a catty of lentils with a catty of noodles), and some onions, ginger, aniseed and garlic (lentils must be detoxified with garlic). First cut the meat into pieces, add cooking wine and a little salt and stir for later use. Remove the whiskers on both sides of lentils, wrap garlic and mash. After the wok is on fire, add proper amount of oil, add onion, ginger and aniseed, and then add the sliced meat and stir fry. After the meat changes color, add lentils, stir fry a few times, add soy sauce and a lot of water (the amount of water is slightly higher than lentils), cover the pot, and turn to medium heat (too high). When the soup is boiled, try the salty soup (it is better to have a little salty soup at this time, because it will add noodles) and put out a small bowl of soup for later use. Spread the noodles loosely on the lentils, let the water vapor penetrate through the noodles (be careful not to get pimples), and cover the pot to reduce the heat. Wait about five minutes, add minced garlic to the small bowl of soup, and pour the soup evenly on the noodles, so that the noodles are not only salty, but also the oil in the soup can ensure that the noodles will not stick together. Don't turn over, leave the noodles on the lentils, just be careful not to let the lentils soak in the pot. Then ... Wait a minute, wait a minute ... When the soup in the pot is almost collected, the noodles will be cooked.