Exclusive Stir-Fried Noodles with Celery and Shredded Pork

A suitable amount of wet noodles, pour in half a small spoon of peanut oil.

Mix well.

Steam on the upper tier for 8 minutes after the water boils.

An appropriate amount of shredded lean meat.

Moderate amount of salt, light soy sauce, white pepper, starch.

Mix well and marinate briefly.

Cut the onion into thick strips, slice the chili peppers diagonally, and cut the celery into sections.

Heat a generous amount of oil in the pan, then add the shredded meat.

Use chopsticks to break apart, stir-fry until the color changes, then remove from the pan.

Heat the oil at the bottom of the pan, then stir-fry the Sichuan peppercorns, green onions, ginger, garlic, and chili until fragrant.

Add the celery and stir-fry a few times.

Add the shredded meat and stir-fry it a couple of times.

Pour in an appropriate amount of boiling water, add a suitable amount of salt, light soy sauce, dark soy sauce, and chicken bouillon for seasoning.

Boil.

The noodles here have just finished steaming.

Directly scoop the noodles into the soup.

Let the sauce evenly coat the noodles, keep stir-frying, allowing the noodles to absorb the broth, and drizzle a circle of cooked cooking oil around the edge of the pan.

Add onions and millet peppers.

Stir-fry the noodles until they are slightly golden.

Turn off the heat and serve.

Finished product.

Finished product.