Ground pork: appropriate amount
Noodles: appropriate amount
White pepper powder: appropriate amount Chicken essence: appropriate amount Light soy sauce: appropriate amount Broth: appropriate amount 1. Heat the pan with cold oil, heat the peanut oil to 50% hot (use a slightly larger amount of oil, as both the bean paste and the meat filling require oil to be fragrant), reduce to medium heat, add the bean paste, and stir-fry slowly until fragrant. 2. Once the bean paste is fragrant, add the meat filling, and stir-fry until the meat filling is fragrant and cooked through. 3. When the meat filling is completely broken into granules, add the minced ginger and stir evenly. 4. Add the minced garlic and stir-fry for 5-10 seconds until the garlic aroma is clearly noticeable. 5. Finally, add the prepared crushed pickled mustard greens, and stir-fry over medium heat for 3 minutes. Turn off the heat. Ready to serve!
6. Prepare the base sauce; a small amount, roughly the volume of a bowl’s bottom, is sufficient. In a noodle-serving bowl, add light soy sauce, chicken essence, white pepper powder, chopped scallions, and broth (or boiling water). 7. Cook the noodles (the noodle-cooking water can also be mixed into the base sauce). Once done, remove the noodles and place them into the bowl with the base sauce (choose whether to rinse the noodles with cold water based on preference). 8. Top with shredded cucumber, minced meat sauce, add a dash of vinegar to adjust the flavor, and enjoy!