How to make shredded pork Yifu noodles

Summer has just passed and the food delivery staff have gradually stopped coming. The fact that so many people order takeout shows how lazy modern people are. Although the weather was very hot recently, we cannot eat takeout every day. The oil and salt content in takeout food is seriously exceeded, which will cause illness in the long run. In order to live longer, you might as well go into the kitchen yourself and learn from me how to make the dish Shredded Pork Yi Fu Noodles.

1. Heat half of the oil in a pan over medium-high heat.

2. When the oil is 60% hot, put the colander with egg noodles into the pot.

3. Fry slowly over medium heat

4. Wait until the noodles are fried until golden brown and then take them out. Such noodles can be sealed and stored for a long time.

5. Wash the rapeseed, blanch it in hot water and set aside

6. Blanch the black fungus, cut the chicken and tenderloin into shreds, and chop the green onion and ginger.

7. Boil a pot of water, put the fried egg noodles in the pot and cook until the noodles are boiled and soft, then drain and set aside

8. Put a tablespoon of oil in the wok, add the shredded pork tenderloin and chicken and stir fry.

9. Wait until the shredded meat changes color, sprinkle with chopped green onion and ginger, add soy sauce and cooking wine for seasoning, add fungus and green vegetables and stir fry together

10. Finally, put the drained noodles into

11. Sprinkle a spoonful of salt, stir evenly with chopsticks, and finally add sesame oil and serve.

Maybe you have eaten many versions of shredded pork Yi Fu noodles, but you certainly can’t imagine what it would taste like if you made it yourself? To satisfy your curiosity, you can really try it yourself.