Braised Noodles with Beans
1.
Cut the pork belly into thin slices, add a tablespoon of cooking wine and a teaspoon of starch, and marinate well. Pinch off the two ends of the beans, wash them, and break them into two if they are too long. Finely chop green onions and garlic for later use. It is best to put two slices of ginger, if there is no ginger in the house, then leave it alone.
2.
Heat oil in a pan, sauté star anise and dried chilies, remove them when they are fragrant, otherwise there will be a bitter taste after the paste.
3.
Stir the pork belly, stir-fry until the color changes, add the chopped green onion and minced garlic (leave half of the minced garlic).
4.
Put the beans in a pot, stir fry over medium-high heat, and fry until all become emerald green. Add in flavourful and light soy sauce, salt and chicken essence, and stir fry a few times. If you like dark colors, you can add some soy sauces.
5.
Add the right amount of boiling water, and the water should cover the beans. Stir to make a bowl of soup.
6.
After the high heat is boiled, turn to low heat, and spread the fresh noodles evenly on the beans. Using a spoon, pour the soup evenly on top.
7.
Cover the pot and simmer for 12 minutes on medium-low heat, according to your own time. Pay attention to the soup during the period. If there is no soup and the noodles are not cooked yet, you can add some boiling water and continue braising.
8.
Turn the noodles over, turn over the ones touching the soup, and simmer for another 3 minutes.
9.
After the stew is cooked, use chopsticks and a spatula to stir evenly. Serve it!
Tips:
Try to have as much soup as possible, so as not to be too dry and hard at the end. Buy thin noodles, the thinner the better.
