Cut the noodles to buy the finest, the water is opened and the steamer is steamed for 5 minutes and immediately taken out. The shake is open and dried on the chopping board.
The wok is made of oil, the oil is hot, stir fry the pork, stir fry the fat, then enlarge the material, ginger and half of the garlic slices, fry the pan, stir the lentils, stir fry with oil, then The pot is engraved with flowers and scented, and then cooked to a sufficient amount of soy sauce. The soup is not enough to put a small amount of water. After the pot is placed, the whole and half-cooked noodles are placed on the lentils, and the lid is covered with a small fire.
After 10 minutes, start the pan and start picking the noodles with chopsticks. Don't let it stick. Just close the dough and turn off the fire. After the fire is over, sprinkle the other half of the minced garlic and continue to use chopsticks to pick up the noodles and taste the raw garlic. Blended in, the heat of the surface will slightly dilute the spicy taste of garlic, this time the best.
30 minutes of cooking time
In order to make the surface slightly mature, steaming must be spread out on the surface of the board, and the water vapor will be scattered. When the water is smashed, do not put more water, so that the surface that comes out is dry and delicious. The ratio of lentils and noodles is very important. It is 2 parts of lentils: 1 part of noodles. It must be delicious for lentils. The application of chopsticks is very important. Take one hand in one hand and use the left and right hands to match the face to prevent adhesion. This side of the noodles is put with pork belly, summer can also be plain noodles, more refreshing, and cold and delicious, I personally prefer vegetarian, in the summer with a pot of green bean soup, is the most typical home in Beijing practice.