How to stir-fry noodles with oil? How to stir-fry noodles with oil?

1. Noodles: 600-800 grams of oil noodles, half a root of bitter melon, about 300 grams of chives, about 200 grams of cabbage, about 200 grams of pork (fat or lean), for 3 people. Half a red onion, an appropriate amount of ginger, an appropriate amount of green onions, an appropriate amount of sea salt, an appropriate amount of soy sauce, an appropriate amount of oyster sauce, and an appropriate amount of cooking oil.

2. Buy the oily noodles and cut them into short sections and set aside for later use; wash the bitter melon (remove the seeds), leek and cabbage and slice them into sections, shred them and set aside for later use; Cut the grain into strips, cut the ginger into strips, and cut the onions with a diagonal knife, set aside.

3. Cut thin slices along the lines of the lean meat with a knife, then change the knife to about 1cm wide, add shredded ginger, and marinate with an appropriate amount of soy sauce; heat the wok and add an appropriate amount of oil, and wait until the oil is 30% hot. Add onions and scallions, stir-fry until fragrant, then add marinated pork.

4. Stir-fry the pork until it changes color. Immediately add the bitter melon, leek, and cabbage in sequence and stir well with a spatula. Add each dish about 1 minute apart. When the dish is slightly fragrant, add an appropriate amount. Mix the salt evenly, add 1-2 drops of oyster sauce, and stir until the vegetables are cooked.

5. Place the short oil noodles on the vegetables, turn off the heat, cover the pot and simmer for about 5 minutes (just make the noodles simmering); mix the simmered noodles and vegetables evenly. Ready to eat.