Noodles: appropriate amount
Egg: 1
Pork chop: 2 pieces
Green vegetables: appropriate amount
1. Prepare the ingredients.
2. Wash the egg, boil it in water until fully cooked, remove the shell, and cut in half for later use.
3. Wash the green vegetables and cut them in half. Bring water to a boil in a pot, add salt and vegetable oil, blanch the green vegetables, remove, and drain.
4. Set aside the prepared vegetables and noodles.
5. Wash the pork chops and tenderize them with the back of a knife.
6. Mix the pork chops with salt, cooking wine, and starch, then marinate.
7. Pour a little oil into the pot, add the pork chops, and pan-fry until slightly golden.
8. Add cooking wine, Shinho Scallion Companion Bean Paste, sweet bean paste, and water.
9. Add scallions, dark soy sauce, and sugar, then simmer for about 15 minutes.
10. Finally, drizzle with vinegar and stir-fry evenly.
11. Bring water to a boil in a pot, add noodles, cook until boiling again, then remove and rinse with cold water.
12. Mix the braised pork chop sauce into the noodles, then top with the meat and garnish.
