Cooking Steps

1. 

   Step1:The rice noodles brought by my mother-in-law. They used to be boiled or fried (see LAN Yi's recipe for fried rice noodles). Let's make a Italian style one today.

2. 

   Step2:Wash and cut the ingredients. Marinate pork chop with black pepper, salt, oyster sauce, onion and ginger for one night.

3. 

   Step3:Bring to a boil in water. Cook rice noodles for 3 minutes. Turn off the heat. Cover the pot and keep it cool for 7 minutes. Then scoop it up and cool it to drain. Add another pot of boiling water. Boil the soft rice noodles slightly. Remove and mix with olive oil. Set aside.

4. 

   Step4:Dice the Pleurotus eryngii, peel and dice the tomato. Blanch the lettuce (add a little oil to the water when blanching).

5. 

   Step5:Put the cooked lettuce on the bottom of the bento box.

6. 

   Step6:Heat up the wok. Stir fry the butter in a small heat and then stir fry the meat. Stir fry the onion, spicy sauce and tomato sauce in turn. Stir fry the diced tomato and apricot abalone mushroom until the sauce is thick. Drip a little vinegar to strengthen the acidity. Add a little salt to taste and turn off the heat. Mix the rice noodles mixed with olive oil into the wok and put them into the instant box. Wash the pan. Fry the pork chop with a little oil.