Raw materials: fine cut noodles, bean curd cut into pieces, ribs a few pieces, tomatoes, anise, pepper, chili pepper segments, onion and ginger rice, soy sauce, sugar, salt, chicken essence

Practice: 1, first ribs blanched over the ginger and wine water, drained, fine cut noodles into the steamer for 10 minutes in a water steamer.

2, frying pan oil into a tablespoon of sugar, open a small fire, has been constantly stirring the sugar sautéed, sautéed into the sugar into a yellow bubble quickly into the ribs stir-fried ribs evenly hung

Sugar color, and then into the onion, ginger, pepper, pepper segments, dashi popping aroma, turn on the fire, into the chopped tomato chunks and bean curd, stir fry evenly. Season with a little dark soy sauce, salt, chicken essence, five-spice powder to taste, add and vegetables flush with water to boil.

3, the steamed noodles evenly spread to the vegetables, turn the heat down, cover the pot, simmer until the soup will dry when the noodles and vegetables can be mixed well.

Tips: 1, the noodles can also not steam, do not steam to make the noodles more sticky, taste almost, steamed noodles will be more gluten, elastic.

2, choose the noodles when choosing fine cut noodles easier to taste.

3, ribs can also be replaced with other meats