Bacon Pork Noodles
1.
To prepare the ingredients, slowly add 240 grams of room temperature water to 400 grams of Arowana Australian Cob wheat flour to form a dough for ten minutes.
2.
The leeks are rinsed and soaked for 5 minutes. The greens are cut in the middle, rinsed and soaked for 5 minutes, and then rinsed and drained.
3.
The dough is flattened first and then slowly pushed forward with a rolling pin.
4.
Roll it up and roll the dough into a large sheet.
5.
Roll it out a little thicker, fold it up and cut into wide slices.
6.
Then pull it into noodles, you can pull it into the boiling water pot while pulling it, or you can pull it all out like I did before putting it in the pot.
7.
Cut the leek into sections for later use.
8.
Boil water in a soup pot, boil the water, cook the slices and remove them, blanch the greens, soak the leeks in the gravy broth, and place them on the noodles. When eating, add some salt, vinegar, and oil. Spicy.
9.
The method of supplementing the bacon meat: To make this bacon meat noodles, you must have bacon meat. The practice of Shaanxi bacon meat is to marinate large pieces of meat in the old marinade. Here I prepare it. A catty and a half of hind legs and a small pot of old marinade. The method of old marinade: The meat bought for the first time is marinated with a variety of aniseed, light soy sauce, dark soy sauce, etc. After the meat is marinated, it is filtered, and the broth is left to cool and frozen. It will be used repeatedly in the future. Just add seasonings when it's time.
10.
Put the meat in the old marinade and marinate directly in the rice cooker for three hours, whether it is steamed, noodles, or stir-fried vegetables.
Tips:
If you don't know how to roll it up, just push the dough and roll it out. You can pull the dough while pulling it.
