Anyang Lom Noodles

Name: Anyang Lom Noodles
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 350g Vermicelli; 250g Carob; 150g seaweed strips; Some Soy sprouts; 250g Pork belly; 1 piece tomato; 3 slices ginger; Some shallot; 2 cloves garlic; 2 tablespoons Soy sauce; 1 tablespoon Doubanjiang; 1 piece Halogen bag; 1 piece Hawthorn; Some salt

by The 4th Power of Family Fun

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

When I was young, I always thought that lo noodles were'Lu' noodles. This misunderstanding continued until I grew up and suddenly there were a lot of lo noodle restaurants on the streets and alleys. But I like noodles very much. I remember that when I was young, everyone was making dumplings, but I pestered my mother to eat the noodles. Later, my mother would freeze her ears if she didn’t eat dumplings, and escaped my entanglement, thinking about having no ears or not. No way……

Anyang Lom Noodles

1. Prepare the ingredients and wash them. I bought the kelp shreds that are salted and soaked in water. Wash the cowpea and cut into sections, slice the meat, and cut the tomatoes quickly.

2. Prepare the scallion, ginger, garlic and the stewed bag (the stewed bag I used here is a ready-made bag)

3. Put the right amount of oil in the pot

4. After the oil is hot, add green onion, ginger, garlic and Japanese pork and stir fry

5. Add soy sauce, bean paste and dark soy sauce and stir fry

6. Add the water, salt and bittern bag, and put the hawthorn in too

7. Put the steamer on the other fire, break the noodles by hand, put it in the steamer and steam for 20 minutes

8. The noodles are steamed and the braised soup is simmered. Put the noodles into the braised soup and mix well with two pairs of chopsticks.

9. Put the well-mixed noodles and meat in the steamer, take out the marinade bag

10. Bring the leftover braised soup to high heat, add the prepared vegetables, fry until the soup is useless, put them in a steamer and steam them together for 20 minutes on high heat