Cooking Steps

1. 

   Step1:Add 2 spoons of soy sauce, a little salt and 1 spoonful of cooking wine to the shredded meat. Mix well.

2. 

   Step2:Mix the cassava flour with a little water. Mix in the lean meat. Mix well and add 2 tablespoons oil. Seal the refrigerator for 10 minutes.

3. 

   Step3:Scallion sil

4. 

   Step4:Cut two slices of ginger. Soak the same amount of onion with ginger in half of the bowl of water. Knead to taste.

5. 

   Step5:Shredded carrots. For side dishes. You can add mung bean sprouts, cucumber shreds, etc. if you like.

6. 

   Step6:Put oil in the pan. Stir fry the shredded meat quickly. It's wet at first. Stir fry the pulp on the surface to make it a little crispy.

7. 

   Step7:Scoop up and drain. Separate them when they are not hot. (if it's not too much trouble in this part, you can fry the shredded meat in batches in the previous step. You don't need to tear it up to get the finished product.

8. 

   Step8:Use the remaining oil in the pot. Add the onion, sweet sauce, soy sauce and ginger and onion water (remove the residue of onion and ginger) in turn over the medium heat. When it's a little bit solidified, pour in the shredded meat and mix it. If it's thick as shown in the picture, the fire can be stopped.

9. 

   Step9:The noodles are boiled with water. Carrots can be boiled in hot water if they don't like raw ones.

10. 

    Step10:Put on the noodles. Put on the scallion section of the noodles. Carrot shreds and sauce shreds. Sprinkle the white sesame and pepper. I'm happy to split the line. If the sauce of the sauce shreds feels too thick, you can add a few spoonfuls of hot water to mix. The noodles are better.

11. 

    Step11:Perfect.