1. All materials are washed for later use.

2. Divide the fat and lean meat into small pieces.

3. First put the fat part, fry it with low fire until it is oily, fry the pepper until fragrant, then take it out, and then add the star anise, ginger slices and dried pepper in turn to saute until fragrant.

4. Add lean meat, onion, pepper and rock sugar in turn, and stir-fry until the lean meat changes color.

5. Add cooking wine, soy sauce and stir-fry until the color is the highest, then add soy sauce, salt and appropriate amount of boiling water. After boiling, turn to low heat for about half an hour. The seasoning box in the lower right corner of the picture is filled with the pepper that has been fished out, and it still has a fragrance. Cook it again, and don't waste it.

6. After the meat is braised, add garlic moss and soybean sprouts, stir well, cover and simmer for about 10 minutes. Open it and see, the water amount is about three-quarters of the meat dish. Put the vegetables in a big bowl and leave the soup in the pot for later use.

7. While braised meat, you can treat noodles. After the cage cloth is wet, wring it out, spread the noodles on it, put water in the steamer, put it on the steamer after boiling, and steam for about 15 minutes on medium heat. After turning off the fire, take out the noodles and pour them on the grate, shaking them as much as possible.

8. After the sixth step is completed, take another pot, take out less than one-third of the soup from the original wok, add one-third of the noodles, slowly stir evenly, let the noodles fully absorb the soup, and then spread it in a steamer with a cage cloth, and spread a layer of meat and vegetables on it.

9. The remaining two-thirds of the noodles are cooked in the same way, and there are always three layers and three layers of vegetables, with the top layer being vegetables. At this time, there should be less than half a bowl of soup left in the wok for use.

10. Steam for about 15 minutes, and turn off the fire. Pour the steamed noodles back into the original wok and stir, turn on the minimum fire, while stirring, pour in the half bowl of soup just left, until the noodles are evenly stirred and the soup is completely absorbed.