How to make Cantonese-style soy sauce fried noodles

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  1.Egg white bamboo noodles are ready for use

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  2. Corn starch soy sauce (dark soy sauce) 2 grams for shredded meat Marinate the pepper for 15 minutes and set aside.Cut the onions, scallions and leeks into sections and set aside

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  3.Tear off the mung bean sprouts and wash them for later use

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  4. Boil water Then remove the bamboo and let the noodles rise for a minute.Drain the water and set aside for later use

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  5.Add the drained noodles into soy sauce (dark soy sauce), abalone juice, and peanut oil, mix well and color

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  6. Heat a pan over 70% heat, marinate the shredded pork in oil and fry until it changes color

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  7.After the shredded meat changes color, add onions and leeks

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  8.Add half a bowl of water to the marinated pork juice, mix well and pour into the wok

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  9.Add doya

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  10.Pour in the mixture Mix the bamboo noodles for three minutes, turn off the heat, add the green onions and mix well

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  11.Install to disk Table