Cooking Steps

1. 

   Step1:Cut mushrooms into small pieces. Soak in hot water. Cut the fat meat and refine it. Cut the lean meat into small pieces. Mix in a small amount of starch, pepper, cooking wine, fresh soy sauce or soy sauce. Marinate with chopped green onion and ginger for 10 minutes. It can also be mixed with Wang Shouyi's thirteen joss sticks. Anyway, the better it taste

2. 

   Step2:Cut the fat. Chop the garlic with a knife. Chop the scallion, ginger. Refine the fat later

3. 

   Step3:Wash and cut garlic moss and put it in plac

4. 

   Step4:Pour in the cooking oil first. Pour in the fat. Refine the fat. Stir fry mushrooms with meat. No need for salt. It's salty. Shiitake mushroom is also used as a spice. Because shiitake mushroom is very fragran

5. 

   Step5:There's no spaghetti in Beijing. I have to use a thicker one. First, stir fry the garlic moss with onion and ginger oil. The garlic moss is crisp by standard, but it's not like lettuce. It's cooked. Then stir fry the meat. Add water. Add water slowly along the edge of the pot. Add a tablespoon of salt at the same time. I use the induction cooker. I usually stop fire at this time. Cover the pot and cook. Add a few drops of soy sauce at this time. Then come up with a small half bowl of soup. Spare it for a while.

6. 

   Step6:Cover the noodles on the dish. Add a small half bowl of water (tea cup bowl) along the edge of the pot again. Steam for 3 minutes. At this time, pay attention not to let the dish paste. Generally not. Stir gently with chopsticks

7. 

   Step7:Three minutes later, pour most of the soup (tea cup bowl) that came out just now into the noodles. Steam for another two minutes. In the middle of the steam, you can pick up some noodles to prevent caking.

8. 

   Step8:Finally, stir it with chopsticks. Stir it over. Out of the po