Braised Noodles

Name: Braised Noodles
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Noodles (dry cut noodles); 200g pork ribs; 200g celery; 1 piece tomato; 200g garlic; 200g Broccoli; 200g green pepper; 2 tbsp oil; 10g salt; 10ml Fuel consumption; 1 teaspoon Cooking Wine; 2 tbsp Soy sauce; Some Green onion ginger; Some Vinegar

by Geng Geng Ma

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

There are a lot of vegetables at home, but not many. The weather is cold and I don't want to go out. Just put these dishes together, rolled some noodles, and made this-braised noodles. Children can't eat spicy food, so when I finally got out of the pan, I put Lao Ganma in the bowl to meet the different needs of spicy and non-spicy.

Braised Noodles

1. Stir it for a while to force out the oil, and then filter it out. Avoid greasy.

2. Scoop out the oil with a spoon, and filter out the oil in the meat pot.

3. Add potato chips, green pepper shreds, garlic sprouts, celery, tomatoes in turn

4. Before putting the noodles, let go of the water, don't boil too much, just as high as the dishes.

5. Avoid sticking to the pan and avoid sticking the noodles together.

Tips:
The pork belly needs to be cut into three millimeters of large pieces. When the meat is sautéed, it will be stir-fried for a while, and the fat and oil will come out. The meat is a little burnt and fragrant. Blanch the broccoli and garlic sprouts in advance, don't over blanch them, and reheat them when simmering. Choose thick noodles or wide noodles for noodles, so they don't stick together easily.