By laughing at the flow of years
<h2>Royalties</h2>
Thin noodles 350g
1 handful of garlic moss
Dried shiitake mushrooms a few
Carrots 1 small piece
Tenderloin 150 g
Onion, ginger and garlic each appropriate amount
1 scoop of cooking wine
Light soy sauce 2 scoops
1 scoop of oyster sauce
Old soy sauce half a scoop
Pepper 1 scoop
Thirteen spices 1 scoop
1 scoop of sugar
Chicken essence half a spoonful
Chili sauce (or bean paste) 1 scoop
Salt to taste
<h2>Practice steps</h2>
1: 1 piece of tenderloin cut into strips, add cooking wine, soy sauce, oyster sauce, pepper, salt and sugar and marinate for 20 minutes.
2. Wash and cut the garlic moss into small pieces.
3: Cut a little carrot into thin strips, soak the dried shiitake mushrooms and slice them.
4: Prepare the green onion, minced ginger and minced garlic.
5: Mix the thin noodles with a little oil, then spread them in the cage drawer, steam for 5 minutes, shake the noodles out of the pan and set aside.
6: Heat the oil until it is 50% hot, stir-fry the meat until it is broken, and set aside.
7: Leave a little oil in the pot, add green onion, ginger and garlic and stir-fry until fragrant.
8: Add 1 spoonful of homemade chili sauce (can be replaced with watercress sauce) and sauté in red oil.
9: Then add garlic moss, carrots and shiitake mushrooms and sauté for 1 minute.
10: Put the shredded meat into the pot and stir-fry a few times together.
11: Add a small bowl of water to the pot, bring the water to a boil, add 1 spoonful of soy sauce, 1 spoon of oyster sauce, 1/2 spoon of dark soy sauce, 1 spoon of pepper, 1 spoonful of thirteen spices, 1/2 spoon of sugar, 1/2 spoon of chicken essence, a little salt to taste.
12: Put the steamed noodles into the pot.
13: Stir the noodles and vegetables well and put them together on a large plate.
14: After steaming in the pot, put the plate in and steam on high heat for 12 minutes.
15, the time is up, the brine noodles are out of the pot.
16. Grand Plate! The vegetables are soft and sticky, and the flour is strong and delicious!
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