How to make mushroom and pork stewed noodles

A beautiful and fulfilling childhood will inevitably affect a person's life, which has a promoting effect. Of course, childhood memories include meals cooked by our mothers, which are our most beautiful memories. However, now that I am alone outside and want to learn to do it, I just can’t do it well. In order to solve this problem, I will now teach you how to make mushroom and shredded pork noodles.

1. Wash the dried mushrooms with clean water and soak them in warm water (add a spoonful of sugar to the warm water to make the mushrooms taste more delicious). Cut the soaked mushrooms into shreds and set aside. Cut the pork into shreds and set aside.

2. Put a spoonful of sugar, a spoonful of dark soy sauce, two spoonfuls of seafood soy sauce, two spoonfuls of cooking wine, and an appropriate amount of mushroom water in a bowl to make the sauce. (Let the soaked mushroom water sit and use the clear top layer).

3. Heat the pan and add oil. Add scallion whites, boil scallion oil, add ginger slices, stir-fry until fragrant, then take out the ginger slices and scallion segments. Add the shredded pork and stir-fry until it changes color, then add the shredded mushrooms and stir-fry for a few times. Add the sauce from step 2, bring to a boil over high heat, add the noodles, cover the pot, and simmer over medium heat until cooked.

Look at the editor’s introduction today. In fact, the mushroom and shredded pork noodles you eat outside are not that difficult to make. The steps are also very simple. We might as well make a healthier one at home!