Ningxia noodle soup (Ningxia stewed snacks)

Cooking Instructions

1. Heat the oil in a pan and add the lamb or beef

   

2. Stir-fry the meat dry. When a large cannon bubble turns into a small bubble in the pot, the water is basically fried dry.

   

3. After the water is dried, add the green onion, ginger and garlic and stir-fry until fragrant.

   

4. After stir-frying the green onions, ginger and garlic until fragrant, add the five-spice powder, salt and chili noodles, and stir-fry evenly.

   

5. Then put in the side dishes (you can put whatever you like, beans, potatoes, tofu can be fine), and I put green radish daylily and black fungus here. If you put the fungus, remember to put it last, the fungus will collapse~ I'll put it early

   

6. Then stir-fry and add diced tomatoes.

   

7. Then continue to stir-fry and stir-fry, drizzle in a little light soy sauce and a little dark soy sauce to adjust the color.

   

8. Add water. Cover the pot and let the meat and vegetables simmer for a while.

   

9. After the meat and vegetables are cooked, add the chopped cold powder. At this time, you can also put in the fungus. Add chopped leeks and minced garlic before cooking. Put a little pine fresh. (or chicken essence monosodium glutamate), spray some balsamic vinegar. Mixed.

   

10. Remove from the pan. Delicious.