condiments

Fine section

1000g

pork

400 grams

soybean sprout

500 grams

condiments

starch

Proper amount

albumen

1

Sichuan pepper

Proper amount

salt

Proper amount

anise

Proper amount

salt

Proper amount

oil

Proper amount

verdant

5g

energy

20 grams

step

1. Buy fine Daoxiao Noodles, mix well with edible oil, and steam in a steamer.

2. Start steaming the cold water for about 10- 15 minutes, take out the steamed noodles and shake well for later use.

3. Add a little starch and egg white to the sliced meat and mix well. The meat I use is too thin to prevent the wood that is too dry from smelling bad. Add starch and egg white to make it smooth and tender. If it is pork belly, you don't need this process. It is best to use pork belly for this noodle.

4. Put the oil in the pan, stir-fry the meat slices under the cold oil, the hot oil is easy to stick to the pan, and the meat slices can be shoveled out when they are six ripe.

5. Continue to put oil in the wok, add pepper and aniseed and stir-fry until fragrant. When aniseed in pepper explodes, add shredded ginger and stir-fry until fragrant. Add soybean sprouts and stir fry, add salt and soy sauce.

6. Add the meat slices that have just been shoveled out of the pot and continue to stir fry. At the same time, add water according to the amount of noodles. If the bean sprouts contain a lot of water, there is no need to add water.

7. If you can't grasp the amount of vegetable soup, you can put some vegetable soup in the bowl first.

8. Then put the noodles into the dish and mix them evenly so that each noodle can absorb the soup of the dish.

9. Stir the noodles as evenly as possible. If the soup only moistens the noodles, there is no need to use the soup. If the soup in the dish can't wet the noodles, you can pour the soup just served on the noodles a little and continue stirring.

If you like wet taste, you can add more soup. I like it dry, so the noodles look less wet.

10. Put the noodles evenly stirred in the wok back into the steamer, wait for the steam around the wok, and steam for another ten minutes.