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THE CHINESE COOK BOOK
(b) After the noodles have been steamed, they tend to stay together; therefore it is necessary to loosen them up with a fork.
(c) Place the steamed noodles in a pan of boiling oil and fry until nicely brown. Then put on a dish.
(d) Cook the onion and the pork until done.
(e) Make a gravy of the primary soup, cornstarch (first dissolved in water), Chinese sauce, and salt and pepper. Add the roast pork and egg threads.
(f) Put the onion and pork over the noodles. Pour over this the gravy.
