肉酱面#御寒美食#
1.
Ingredients: brown wheat noodles, pork belly, oyster mushroom, white radish, green onion, ginger, garlic.
2.
Boil the water in the pot, start rolling the noodles and cook them out, put them in clean water for later use.
3.
Dice pork belly, dice oyster mushroom, dice white radish, mince green onion, ginger, and garlic.
4.
Pour cooking oil into the wok and add diced pork belly.
5.
Stir fry the fat.
6.
Cook 8 grams of cooking wine and light soy sauce, stir-fry evenly.
7.
Add green onion, ginger, and minced garlic, and fry until fragrant.
8.
Add diced oyster mushrooms, stir-fry evenly, add 1 gram of salt to taste.
9.
Add white radish and stir-fry evenly.
10.
Add the Dian black pepper particles, which are packed in a grinding bottle, just a few gentle twists, and the freshly ground black pepper particles will flow out of the mouth of the bottle.
11.
Add water, dark soy sauce, 5 grams of light soy sauce, and 2 grams of salt for seasoning. Turn the heat to a low heat for a while. When the soup is thicker, turn off the heat and take it out of the pot.
12.
Transfer the noodles to the plate, sprinkle the noodles with meat sauce and a little broth, chop the chives or small green peppers and sprinkle on the plate.
13.
Finished product.
Tips:
The pork belly needs to be cooked out of fat before continuing the following operation, so that it tastes more fragrant. The white radish does not need to be blanched, it is directly diced into the pot. If you like spicy food, you can add some Pixian bean paste, stir-fry with red oil, and then add vegetables for cooking.
