Biangbiang Noodles
by Purple Grass 2004
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Add appropriate amount of salt and cold water to the flour and let it wake up for 20 minutes with plastic wrap.
2. Wake up and knead gently to make long strips, divide them into evenly-sized sections, and roll out long cakes.
3. Brush the bottom of the pan with oil, soak both sides of the cake with oil, then cover with plastic wrap and wake up for an hour.
4. Mince green onion and ginger, and dice tomatoes and peppers. Wash the vegetables and set aside. Cut the pork belly into small cubes.
5. Put the rapeseed oil in the pot to heat and add the minced ginger. After sauteing, add the diced meat, add appropriate amount of soy sauce and chopped green onion, stir fry the diced meat a little bit dry. Put an appropriate amount of Qinjiao, stir-fry and serve.
6. Leave the bottom oil in the pot, stir-fry tomatoes and peppers and season with appropriate amount of salt. Stir-fry and serve.
7. Boil hot water in the pot to wake up the noodles. Pull the two ends of the noodles and stretch them out with your hands. Repeat this action for each noodle on the noodle table. Boil the water and boil it in the pot for one minute to remove. Blanch the vegetables and fish out together.
8. Put the fried diced pork, tomatoes, and Qin peppers into a bowl, heat the oil in the pan, pour it on top, add a proper amount of vinegar, stir well and eat, you can try if you like.
