Mushroom braised noodles

Overview

Braised noodles is a childhood memory that I will never forget~

Henan braised noodles usually put beans in them. Since I don’t like eating them, I changed the beans into shiitake mushrooms.
Cut the mushrooms into slices, remove the roots from the soybean sprouts and clean them.
The noodles are wet noodles made by a machine. The water in the pot is boiled and steamed for seven minutes.
Then shake the noodles while they are hot.
Pour oil into the wok, heat it up, and fry the shredded pork.
When the shredded meat turns white, sauté the garlic and green onions until fragrant.
Sautéed mushrooms.
Add stock to the pot. If there is no stock, add boiling water directly, add some five-spice powder, and simmer over low heat for ten minutes.
Boiling the vegetables allows the flavors of the meat and mushrooms to enter the soup, making the noodles more delicious. Then put the soybean sprouts in.
Place the dish on the side and place the steamed noodles in the soup, stirring constantly to allow the noodles to fully absorb the soup.
Then put the mixed noodles back into the steamer and cook over high heat for seven minutes before eating.
The amount of soup directly affects the taste of noodles, so adding soup is the key. The steamed noodles are fragrant and chewy. Come have a bowl.