A Delicious Bowl of Braised Bean Curd Noodles
1.
300 grams of homemade noodles. The dough should be a little harder (too hard to taste bad, too soft will stick), thin the dough, cut into thin strips, the thickness and width are about 2 mm, and the length should not exceed 10 cm. Sprinkle some flour on the noodles to prevent stickiness.
2.
Cut the pork belly into thin strips,
3.
For the beans, choose the white beans, which are thick in meat and have a good taste. Cut into small pieces of about 2 cm.
4.
Put a little oil in the pan and stir-fry the pork belly. After the oil is out, add a teaspoon of cooking wine, add a teaspoon of soy sauce, and an appropriate amount of five-spice powder.
5.
Wash the pot, add oil, fry a few peppers, add chopped green onion, ginger slices, and garlic slices until fragrant. Add the beans and stir fry, add the dark soy sauce, add 170g water, add 4g salt, cover and boil. My taste is slightly lighter. You can also taste the soup. The soup is slightly salty. The amount of soup should be just over the noodles.
6.
After the pot is boiled, put the fried shredded pork, put the shredded pork in the middle of the beans, do not turn it (if the shredded pork and vegetables are mixed well, it will stick to the pan) Take an empty bowl and pour out the soup in the pot More than half. Add 30g of water to the pot and boil. The amount of water should not exceed that of the beans. Bring to a low heat after boiling on medium heat.
7.
Shake the noodles loose when the pot is boiling, and evenly sprinkle them on the beans. Turn on medium heat and cook until gas appears in the small holes above the lid. Turn off the heat and simmer for a minute and a half. Then lift the lid. Use chopsticks to gently move the noodles or shake the noodles up and down (do not turn the dishes under the noodles). Root noodle strands are separated. If you make a large amount of noodles at a time or the noodles are soft, don't put them all at once. You can put the noodles in two batches. Check the water condition at the bottom of the pot.
8.
Sprinkle the soup from the front evenly on the fluffy noodles (if the noodles are hard, you can sprinkle more water, and if the noodles are soft, sprinkle less or not, and the amount of water should not exceed the vegetables). Turn on the medium and small fire and wait for the pot to get air and turn off the low fire for about 6 to 7 minutes.
9.
I made a small amount (for two people), and it will be almost done at this time. Pour the remaining soup and simmer for a minute or so until the water is dry. Turn off the heat and stir evenly. Cover the pot and simmer again. Let the noodles soften in two minutes and take them out of the pan. When making large noodles, check whether there is water in the pot, judge the maturity of the noodles, and then decide whether to add water and extend the time.
10.
The fragrant stewed noodles come out of the pot.
Tips:
1. The pan after frying the meat must be washed, otherwise the dough will stick to the pan. 2. When making bean curd noodles, be sure to change the heat to a low heat after boiling, and always pay attention to the amount of water in the pot. 3. Be sure to loosen the noodles and sprinkle water in the middle. Sprinkle the noodles directly. You can also add tomatoes to stir-fry when frying the beans. This is the braised noodles with tomatoes and beans, which has a unique flavor. There are also potato stewed noodles, white radish stewed noodles, soybean sprouts stewed noodles and so on.
