Raw material:

       Laoganma oil chili50g,Noodles 200g, lean pork 70g, fresh mushroom 15g, soy sauce 3g, old dry ma spicy vegetable or mustard 10g, ginger 3g, vinegar 2g, garlic 3g, chives 5g, fresh green pepper 8g, fresh red pepper 8g, vegetable oil 80g, MSG 1g, salt 2g.

How to do it:

       1. Cut ginger and garlic into small pieces, cut chives into small sections, dice fresh green peppers, fresh red peppers, fresh mushrooms, pickled mustard or open a bag of Laoganma spicy vegetables and set aside. Chop lean pork into minced meat.

       2. Heat 50g of vegetable oil in a pan until it is cooked. Add minced meat and stir-fry for about 30 seconds. Add salt and stir-fry for about 5 seconds. Remove from the pan and place on a plate. Set aside.

       3. Heat 30g of vegetable oil in the pot until it is seven times cooked. Add ginger, garlic, diced fresh green peppers, and diced fresh red peppers, stir-fry until fragrant. Add the prepared minced meat, diced mushrooms, Laoganma spicy vegetables or diced mustard and stir-fry for about 10 seconds. 40 seconds, add Laoganma oil chili, vinegar, soy sauce and MSG and stir-fry for about 20 seconds to make the oil chili minced meat mixture, remove from the pot and put it on a plate for later use.

       4. Boil the noodles with water, strain them and put them into a bowl. Add the fried pepper and minced meat mixture, sprinkle with green onions and serve.