STEP 1/10
Prepare glass noodles and wood ear mushrooms by soaking them in lukewarm water.
When the glass noodles are soaked, boil them in boiling water for about a minute to prepare them gently, and then hang them in cold water to remove starch.
STEP 2/10
First, prepare the sauce for the pork salad.
(2 tablespoons of soy sauce, 1 tablespoon of sugar, 1/2 teaspoon of sesame oil, 1/2 teaspoon of minced garlic, 1/2 teaspoon of pepper, 1/2 teaspoon of minced ginger)
STEP 3/10
Put the pork chae in the seasoning and marinate it.(approximately 20 minutes)
STEP 4/10
Prepare carrots, onions, red bell peppers, and green bell peppers by shredding them thinly.
STEP 5/10
Throw away the hard part of the wood ear mushroom, tear the soft part by hand, and season it with a little soy sauce and sesame oil.
STEP 6/10
First, stir-fry uncolored onions, green bell peppers, carrots, and red bell peppers separately in order, and finally stir-fry tree ear mushrooms and pork.
STEP 7/10
Put 8 tablespoons of soy sauce, 4 tablespoons of sugar, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds in a concave pan and turn the heat to low heat.
STEP 8/10
Before the soy sauce boils, add the boiled noodles and mix until the seasoning cuts well.
STEP 9/10
When the glass noodles are well seasoned, mix the stir-fried vegetables, meat, and wood ear mushrooms
STEP 10/10
When mixing, turn off the heat and be careful not to change the color of the vegetables.