Udon noodles are cut out and packaged, soaked in water, in the winter, use a little warm water to soak, drain the surface and remove the drain (wait for it to soak itself, do not pinch it);
Cut the meat into silk, and lean the meat with a pinch of salt, sugar, soy sauce, starch and water;
Shred onions and shredded all the side dishes.
Put the oil in the wok and fry the oil under the cold oil;
Turn a small fire, cut the lean meat, stir fry until discolored;
Stir fry the onion, add a little sugar and soy sauce, stir fry until the onion is soft and fragrant;
Stir-fry, kelp and other side dishes stir fry until the vegetables are half-ripe, the best taste in the middle;rStir-fry noodles stir fry, add salt, chicken essence, soy sauce seasoning, stir fry until udon softly colored. In the middle, like a stick, sprinkle a small amount of water along the pot.