Braised Noodles in Ba Meng

Braised Noodles in Ba Meng

1. Remove the ribs and shred the beans, cut the potatoes into strips, not too thin

2. Cut persimmon into strips, mince green onion, ginger and garlic, add seasoning spoon and half a spoon of pepper noodles, a spoon of salt, a little soy sauce

3. Put the lard in a hot pot, the pork belly is more delicious, and the refined meat is also good. When there is no meat at home, it is made with lard, which is better than vegetarian oil. Slightly more oil

4. Pour all the seasonings of green onion and ginger in 2 into the oil and sauté until fragrant

5. Pour in potatoes and beans and fry for 2 minutes

6. Add water, not too much water, just reach the beans. If you are worried that the water will not simmer, you can put a basket on the top, steam the noodles on the basket, and stir-fry the dishes below to dry, the noodles are also cooked, and they are delicious when you stir them together.

7. After the pan is boiled, season to taste, slightly saltier than stir-fry, and stir-fry well. Prepare noodles and buy ready-made noodles. If you roll this noodle by yourself, cut it a little wider, and sprinkle more dry flour to avoid sticking.

8. Spread the noodles evenly on the dish

9. Cover and simmer for about ten minutes. Uncover the cover and scoop the noodles with chopsticks.

10. Then use chopsticks and spatula to mix well. If you like garlic, you can sprinkle a little minced garlic when you just uncover the pot, it's also very fragrant.