Page:The Chinese cook book.djvu/59

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(a) Put the lard on the noodles, and steam for ½ hour.

(b) After the noodles have been steamed, they tend to stay together; therefore they should be loosened 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 chicken until done.

(e) Make a gravy of the primary soup, cornstarch (first dissolved in water), Chinese