Cooking Steps

1. 

   Step1:Prepare spaghetti, garlic moss, scallion and ginger, star anise, pepper, pepper. Cut large pieces of meat.

2. 

   Step2:Do not put oil in the dry pot. First put down the fat part. Fry the oil over low heat. Then fry the lean part until the color changes. Put onion, ginger, aniseed, pepper and other ingredients to fry the fragrance.

3. 

   Step3:Put the meat aside. Pour in the garlic moss. Continue to stir fry it quickly with crude oil until it is green. Remove the garlic moss. Leave the meat in the pot. Add cooking wine, raw soy sauce, old soy sauce, salt and a small amount of ice sugar and stir fry until it is colored. Add boiling water and turn to a small fire and simmer for about half an hour.

4. 

   Step4:When stewing meat, you can deal with the noodles. After the cloth is wet, wring it dry. Spread the noodles on it. Sit in the water in the steamer. Put on the steamer after boiling (my noodles are a little more. Steam in two layers). Steam over medium heat for about 15 minutes. After turning off the fire, take out the face and pour it on the grate. Shake it as much as you can.

5. 

   Step5:At this time, the meat is almost stewed. Pour in the garlic moss. Simmer for about 5 minutes. Turn off the heat. Take out the meat and the garlic moss. Leave the soup in the pot.

6. 

   Step6:Take another pot. Fill less than one-third of the soup out of the original wok. Put in one-third of the noodles. Stir slowly and evenly. Let the noodles fully absorb the soup. Then spread it in the steamer padded with the cloth. Spread a layer of meat and vegetables on it.

7. 

   Step7:The remaining two-thirds of the noodles are made in the same way. There are three layers and three layers of vegetables in total. The top layer is vegetables.

8. 

   Step8:At last, leave a small half bowl of soup in the pot. Sit on the fire in the steamer. Put the water into the steamer after boiling. Steam on medium heat for about 15 minutes and turn off the heat. At this time, the last step is to return the noodles to the original wok and stir over the minimum heat. While stirring, pour in the small half bowl of soup left just now. Until the final dish and meat noodles are stirred evenly. The soup can be fully absorbed.

9. 

   Step9:Steamed brine noodles. The procedure of two steaming and two mixing is very important. 1. Two steams means that the noodles should be steamed twice. First, the noodles should be steamed once to make them slightly wet, soft and easy to taste. The second time, the noodles mixed with soup and meat dishes should be steamed thoroughly. 2. The first time noodles are mixed with soup is to let noodles absorb the soup while it is oily and soft. The second time is to mix noodles, meat, vegetables and soup evenly and thoroughly. 3. The noodles should be thin and fresh. They are soft and easy to taste. 4. Sometimes garlic moss smells of earth. Stir fry it first to make it more fragrant. 5. I like the darker one. It's suitable for stewing mea