After eating beans stewed noodles all summer, I changed my practice this time. It’s really delicious. I made a big pot. I thought I must have done too much. I didn’t expect a full meal!


600g medium gluten flour
210 ml water
500g soybean sprouts
460g pork
A section of scallion
A small piece of ginger
5 tbsp soy sauce
1 tbsp cooking wine
2 octagons
Proper amount of salt
2 tbsp vegetable oil


Step 1
Prepare the ingredients. Choose the pork with some fat, so that the noodles are more fragrant and delicious

Step 2
600 grams of flour and 210 ml of water are pressed into thin noodles

Step 3
Steam noodles in a pot of cold water for 8 minutes until they are not hard

Step 4
Pork slices, especially thin, open

Step 5
Soak bean sprouts in water, remove the bean skin, wash and control the water for standby

Step 6
Jiang patted flat, chopped scallions with scallions (you can pick out those you don't like after Jiang patted flat)

Step 7
Put the vegetable oil in the pot. When it is warm, stir the star anise to produce the fragrance. The star anise turns slightly black. Take it out and throw it away

Step 8
Stir fry the meat over low heat until it is yellowish and oily. Stir fry the lean meat until it turns white. Add scallions and ginger to make it fragrant. Put soy sauce to improve the color

Step 9
Pour in soybean sprouts and stir fry over high fire. The color will be slightly darker. Add some cooking wine to remove the beany smell

Step 10
Pour in water. The amount of water is just less than bean sprouts. Put salt to taste. It's a little salty. It's just right

Step 11
Put the steamed noodles on the bean sprouts, cover the lid, bring to a boil and simmer over medium heat

Step 12
Open the noodles with chopsticks halfway, and turn off the fire when there is not much soup left

Step 13
Mix the noodles and bean sprouts well, hang the soup, moisturize and don't dry.