Royalties
Ingredients: 350 g of thin noodles 1 carrot 1 pork (leg) 150 g cabbage 1/2 dried shiitake mushrooms 150 g of bean sprouts
Accessories: 1 piece of green onion 1 spoon of sweet noodle sauce 1 piece of ginger 1.5 spoons of oyster sauce 3-4 spoons of garlic 2 spoons of soy sauce 3 cloves of large ingredients A little MSG A little salt A little sesame oil
method
1. Put the thin noodles into the pot, steam for 10 minutes, turn off the heat and shake them with chopsticks immediately
2. Wash the mung bean vegetables, wash the carrots and cabbage separately and cut into strips.
Wash the mushrooms in advance and then cut into strips, shred pork, green onions, ginger and garlic
3. Heat the frying pan and relax the oil, put in the large ingredients to grab out the aroma, put the onion and ginger to fry until fragrant, put the shredded meat and fry until it turns white, add a spoonful of sweet noodle soy sauce and fry the incense. Stir-fry with shredded shiitake mushrooms, then stir-fry with oyster sauce and soy sauce
4. Pour into the shredded carrot oil and stir-fry.
Then add mung bean vegetables and cabbage and stir-fry, add the right amount of salt to taste
5. Pour in the water of the soaked shiitake mushrooms and add a little white water
6. Add the steamed thin noodles, use chopsticks to shake them continuously, so that the noodles are evenly dipped in the sauce, and then stir-fry a few times.
Sauté the noodles with minced garlic, drizzle with sesame oil and MSG and mix well. Turn off the heat