Spinach and carrots.

Vermicelli with appropriate amount of onion, ginger, garlic and pepper

A little peanut and a little pork.

Steps of stewed noodles with spinach and carrots

1. Prepare the required ingredients, soak the vermicelli in cold water, cut the carrot into hob shapes, blanch the spinach in boiling water, soak it in cold water to remove folic acid, and then dry the water.

2. Put a proper amount of oil in the pot, turn on a small fire, and pay attention to a small fire. Oh, fried peanuts. Because the oil I use is the amount of cooking, I just put the pot obliquely to cover the peanuts ~ I have been frying like this and the effect is not bad. When peanuts turn from white to red, they are ripe. Be careful not to fry them.

3. Add onion, ginger, garlic and pepper, and stir-fry over medium heat. After that, you can add the already fried pork, if not, don't add it.

4. Add the pre-soaked vermicelli, shred the carrot, add a proper amount of water (there is too much water in my picture, just cover the carrot and vermicelli with water), cover and stew for a while, and wait until the carrot and vermicelli are cooked (if there is too much water, you can collect the water with high fire after the water is boiled).

5. Add the spinach cooked before, as well as the right amount of sugar, salt and soy sauce vinegar, stir fry a few times, and the spinach can be cooked after being fully heated.

6. Finished product, because our soy sauce is Haitian straw mushroom soy sauce, the color is super heavy, so the color of the dish is also dark ~