Shanghai fried noodles

Shanghai Thick Noodles 250g	Shredded pork 150g
Chicken Feathers 300g	Fresh mushrooms 4 flowers
Light soy sauce 35ml	Old soy sauce 20ml
Edible oil 20ml	Cooking wine 15ml
Powder Appropriate amount	Salt Appropriate amount
sugar A little	White pepper Appropriate amount

How to make Shanghai fried noodles

Step 1

Add appropriate amount of cooking wine, light soy sauce, cornstarch and sugar to the shredded tenderloin, mix well, wash and drain the chicken feathers, wash and dry the fresh mushrooms, squeeze out the water, and cut into shreds;

Step 2

Boil the noodles in wide water. After the water boils, add cold water in two batches. Cook the noodles until there is a little core in the middle, then you can take them out;

Step 3

Soak the noodles in cold water, drain, add light soy sauce, dark soy sauce, and cooking oil in a ratio of 1:1:1 and mix well;

Step 4

Heat the oil in a pan, stir-fry the shredded pork first, stir-fry the shredded pork until it changes color, then take it out. In another pan, stir-fry the mushrooms and chicken feathers, and add an appropriate amount of salt;

Step 5

Fluff the noodles and pour them into the pot, stir-fry evenly and sprinkle some white pepper. Shanghai Chow Mein Cooking Tips