Material assembly drawing:

1. Heat two tablespoons of oil in the pan.

2. Put an appropriate amount of spring sauce in the pot, stir fry for 5 minutes on medium heat, add a tablespoon of sugar to taste, and take it out after turning off the fire.

3. Dice pork belly, mince ginger, wash onion, potato and carrot separately, peel and dice, and shred cucumber for later use.

4. Put the oil in another pot. The oil is hot, stir-fry the pork belly.

5. Stir-fry the fat oil, add Jiang Mo and minced onion, and stir-fry until the onion is soft. At this time, you can pour out the excess oil in the pot.

6. Stir-fry potatoes and carrots.

7. Add a teaspoon of soy sauce to taste. After all the vegetables are fried until they are cut off, add the previously fried spring sauce and stir-fry slowly on low heat 10 minute.

8. Stir the fried spring sauce into the cut vegetables.

9. Take another pot, boil the water, cook the noodles, pour the water, and add the fried sauce.