I have a strong interest in peas, but I can't make the outside taste. Find a recipe on the Internet, and if you are afraid of losing it, save it.
The pig lean meat (leg meat or clip meat) is a pound, and it is a broken meat foam. (If the meat is minced with a meat grinder, the taste and appearance of the miso sauce are far apart). The frying pan is inverted with two to three oils, and the meat is cooled in a cold oil pan. When the meat is golden, when there is no water, the sweet noodles are served two or two. Quickly shovel to avoid sticking the pan to the pan. See the meat and the sauce and evenly, when the oil turns red brown, you can start the pot. The miscellaneous sauce can be stored in the refrigerator and taken with the food. Note: It is best to put more oil (when the fry is good, the more oil will be used for another use), otherwise it will be easy to fry. It's better to be a little bit worse, and you can't be bitter and bitter.
Another miscellaneous sauce practice: Heat the wok, heat the oil to 80% heat, add the diced green onion, fry the scent, then add the pork diced and stir-fry for a while, add the yellow sauce, rice wine, stir-fry, stir-fry until the pork is cooked, add peas, When the meat is separated from the sauce, add sugar and broth a little, then continue to fry for a while, add MSG, topped with sesame oil and serve.
Peas can be soaked in soaked water and boiled.rOr soak the water for one night and use a pressure cooker to steam it for 10 minutes.
Then there is the noodles. The real side of the local production process. The practice is the same as cooking ordinary faces. Just like this, the noodles are ready.
Pea miso noodles practice: raw materials: 250 grams of noodles, 50 grams of boiled peas 150 grams of pork diced, 40 grams of yellow sauce, diced green onion, rice wine, sesame oil, lard, sugar, soy sauce, MSG.