300g beef tendon, more than a dozen dried mushrooms, 0/00g Pixian bean paste/kloc-,50g homemade chopped pepper paste, 50g yellow sauce, 20g lobster sauce, 50g rice wine juice, one piece of ginger and five cloves of garlic. The noodle mixing in noodle restaurant is actually a small dish with a noodle. In fact, a small dish is the so-called halogen, and the noodle mixing in ramen restaurant is actually very simple and not so troublesome. There are no real chefs in ramen restaurant, but people who can cook some home cooking.
Stir-fry the eggs, heat them with oil, add shredded pork and stir-fry, add soy sauce to make them fragrant, add chopped green onion, ginger and garlic, add green pepper and bean paste, stir-fry for a few times, add water and bring to a boil. Cook tender bamboo shoots, mushrooms and gouqi heads in salt water, then mix them with cooked oil, pepper, salt, soy sauce and a few drops of balsamic vinegar, pour them on the noodles as toppings, and then mix some peppers to make a bowl of truly "three-crispy noodles", which is an excellent pasta.
Cut the potatoes into diced pieces, fry them in the oil pan for a few minutes, then take them out and put them aside as soon as they change color. Then stir-fry shredded pork and scallion and ginger pieces with the remaining oil (just take them out for a while), then pour in a little soy sauce, add the soup and put the diced potatoes in. The most important thing is to peel the tomatoes. The second point is to add some tomato sauce, and then pour in starch water when they are cooked quickly.