Northwestern fried noodles, very delicious!
First cut the pork into small pieces, don't be too big, add the onion after cutting, ginger (cooking wine, thirteen incense, pepper, oil, soy sauce, salt). These six seasonings in brackets are a little less, just mix. Mix well.
Slice the squash, slice the garlic, cut the tomatoes, slice the red pepper, slice the onion, wash the potatoes and shred them into the water, and cut the above ingredients for later use.
Boil the water in the pot, and put it into the noodles. Don't be too thin when you look at the noodles. The speed below is faster. Prevent the softness of the cooking from affecting the taste. Turn off the soup immediately and turn off the heat. Add the noodles to the cold water. In the middle, if the water becomes hot after being placed, the water can be changed once.
Put the oil in the pot and burn it to 60% heat. Pick the marinated meat and stir it into the pot and stir fry. The time should not be too long. When the meat is not red, stir it for 30 seconds to shovel out.
Heat the oil in the pot, add the tomatoes and stir-fry, then add the garlic moss. When the garlic is fried to 6 mature, add the papaya, red pepper, onion, the fried meat just now, and finally add the potato silk. It is not good to eat.) Start seasoning, add salt in order, and draw a little bit of color, thirteen incense, chicken powder, pepper, you can add more flavor, because you will add a noodle.
Stir fry to the center of the carica quickly and soften. Immediately, the noodles in the cool water are taken to the pot. If you like a little soup, you can add a little water to it, start to stir fry, the fire is big, and the fire can be turned off in about 2 minutes.