When I was young, every time my mother made a noodle, I could eat at least two bowls. This is a worry-free thing. The dishes are there, the meat is there, the noodles are there, and the taste is there. It’s all in the bowl in front of you. Moreover, this guy with a noodles is really practical, and there is nothing left to eat, and the stir-fry is better.
Cut the beans, slice the meat, slice the ginger, shake the noodles, place on the steamed cloth, and steam for fifteen minutes. Remove and shake again. spare.
Put the oil in the wok, stir fry the meat into the oil, then push it to the side and add the pepper, pepper, ginger, star anise and beans. stir fry.
Add water to the 3/4 position of the dish, add soy sauce, salt and noodles, and mix well. Evenly colored the noodles, but there is not too much soup in the pan.
Stir in the steamer and steam for another fifteen minutes. That's it.
You can also open the medium fire directly after step 3, cover the lid and simmer for five minutes. But in this case, the soup in the pot is slightly more.
Don't fry when cooking, the process of cooking and cooking is the last steaming. Then, put too little salt.