fresh noodles (thin flat), appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of pork belly, appropriate amount of cowpea, appropriate amount of celery

thirteen spices, appropriate amount of chicken essence, appropriate amount of green onion, appropriate amount of star anise

The most authentic method of steaming noodles in the north, the taste of Anhui and Henan

Slice the pork, then fry the oil in a hot pan, and fry all the oil until both sides are browned. If the oil is enough, directly add the onion and star anise to saute.

after saute, add celery and cowpea, stir fry, then add salt and soy sauce, a little more than normal, add thirteen spices and chicken essence after saute. Add boiling water to the vegetables after Microsoft, and do not touch the vegetables. When the water boils, scoop the sauce out of a bowl and leave a pot of water at the bottom.

then add the noodles, turn to medium heat, spread them on the dish, cover the pot, and stew for 1 minutes. Pay attention to whether the water at the bottom of the pot is boiled dry or not, and be careful not to stick to the pot.

after ten minutes, pour a bowl of sauce on the noodles and mix well with chopsticks. Then turn off the fire, cover the pot and keep it stuffy for another 5 minutes.