How to make Xinjiang fried pork noodles (home-cooked version)

• 

  1. Add some salt to the dough to increase the gluten.After the dough is mixed, let it rest for a period of time.The rested noodles are made into noodles.Sprinkle the dough with oil and roll it into a ball.

• 

  2.Green and red peppers, garlic sprouts, fungus, baby cabbage, Piyazi (onions), tomatoes, garlic and ginger.Cut the mutton into cubes (marine with cooking wine, black pepper, and starch)

• 

  3.Put more oil in the pot, put the mutton into the hot oil and stir-fry until cooked, take it out and set aside.

• 

  4. Use the remaining oil in the pot to pass through the garlic sprouts , take out the oiled garlic sprouts and set aside.

• 

  5. Leave a little oil in the pot, add garlic and ginger peel teeth Stir-fry until fragrant, then add tomatoes, stir-fry the tomato paste to release the water, then add baby cabbage and fungus, stir-fry, and finally add garlic sprouts.

• 

  6.Put green and red peppers, salt, light soy sauce, and sugar Stir-fry, add mutton and stir-fry, finally pour in two spoons of rice vinegar and stir-fry evenly.

• 

  7.The noodles are pulled into noodles, almost as thin as chopsticks.After the water is boiled, put some salt under it, and then cool the water after it is cooked.

• 

  8. Take out the noodles and put them on the plate.Pour more soup on the noodles and mix with the oily meat and the noodles are ready.