1, prepare materials: 60 grams of snow peasants, 80 grams of bamboo shoots, 80 grams of pork tenderloin, 400 grams of tide noodles, 60 grams of oil, 1 small spoon of cornstarch, 3 grams of cooking wine, 1 spoon of light soy sauce, two spoonfuls of salt, half a small spoon of chicken essence, pepper, two slices of carrots, chopped green onions, moderate.

2, pork tenderloin cut thin slices, add cornstarch, a little salt, half a small spoon of soy sauce, add wine and mix well;

3, asparagus slices, sauerkraut standby;

4, the tide of the noodle into the boiling water and cook until half-cooked;

5, fished out of the water rinse and cool standby;

6, the pot of oil into the hot, down into the meat slices cooked and then fished out, the bottom of the oil is still left in the pot!

7, into the sauerkraut and bamboo shoots stir fry for 1-2 minutes;

8, add half a pot of water, add salt, soy sauce and stir well;

9, high heat to boiling when the heat to low, simmering for 10 minutes;

10, into the noodles, cook until boiling again;

11, and finally into the meat, seasoned with chicken broth, pepper, and then turn off the fire after a little cooking.

12, Hangzhou slice of Sichuan is a traditional specialty snack in Hangzhou City, Zhejiang Province, belonging to the Zhejiang cuisine; the noodle topping is mainly composed of snowy vegetables, bamboo shoots, shredded lean meat. It has a history of more than a hundred years, and was first created by Hangzhou's oldest restaurant, Kuiyuan Hall. It is characterized by the freshness of the snowy vegetables and bamboo shoot slices Katayakawa is moderately priced (usually around RMB 10-15) and is one of the most popular daily snacks in Hangzhou.