1. Ingredients: Pu 'er tea health noodles 300g (ordinary noodles can be used instead of instant noodles and Japanese Lamian Noodles); Ingredients: tenderloin 100g, 2 double-yellow eggs, small parsley 1, small leek 1, a little garlic, bean sprouts 1 (this is the bean sprouts that pigs invited their owners to eat hot pot the day before yesterday, it is recommended to use mung bean sprouts), a little Lee Kum Kee soy sauce, a little old vinegar, and Laoganma dried it.

2. Heat the olive oil in a pot for later use;

3. Take out the dried noodles. After the water boils, put it in the pot and cook for 3 minutes, and turn to low heat for 2-3 minutes (adjust the time according to the local water temperature). You can add some salt to taste, then take it out and drain it, and mix it with the previously burned oil. You can dry them with chopsticks while blowing at the fan, so that the oil will stick to the noodles evenly, so that the noodles will not agglomerate;

4. Pour a little oil into the pot, stir-fry the eggs and remove them for use after the eggs are cooked;

5. Shred tenderloin, pour oil and stir-fry tenderloin with oil. When it's dry, pour some soy sauce, a little salt and seasoning with Laoganma oil pepper (I use Yunnan old sauce at home, not Laoganma oil pepper instead. I also omitted the minced meat and made it into dry fried pork.

6. Chop garlic and coriander for later use. Cut the leek into pieces and pour it into boiling water 1 min. Then cook the bean sprouts, take them out and cool them.

7. Take a large bowl of dried noodles, add eggs, parsley, leeks, garlic, bean sprouts, dried pork, a little pepper oil, a little soy sauce and vinegar, and mix well.