Braised Noodles with Beans
1.
The required raw materials are shown in the figure
2.
Cut the green onions into chopped green onions, shred ginger, slice garlic cloves, and break the beans into small pieces (forgot to take photos). Shred the lean pork, add some cooking wine, dark soy sauce, and marinate in salt for 5 minutes.
3.
Take a clean wok, heat the wok with cool oil, pour the green onion, ginger, garlic slices into the pan after the oil smokes, add the marinated pork, stir fry until the color changes, pour the bean sprouts and beans, and pour the cooking wine along the side of the pan Add appropriate amount of soy sauce and stir-fry until it is broken, then add salt and other seasonings.
4.
Add water to the pot, if the dishes have just been eaten. Shake the noodles after the water boils, and put them in the middle as much as possible. After putting them, use chopsticks to gather them from all sides to the middle.
5.
Adjust to medium heat, cover the pot, and simmer for about ten minutes. During this period, the pot can be properly rotated several times to make the heating even. To ensure that the noodles are well cooked, open the lid and taste whether the dried noodles on the top are added raw. Finally, when there is only a little soup left, pick up the noodles from the bottom with chopsticks and shake them evenly. The remaining soup will be quickly absorbed, then turn off the heat, mix the noodles and vegetables thoroughly, cover the pot and simmer for 3-5 minutes to get out of the pot.
6.
This is our lunch for a family of three today, boiled sticky corn, braised noodles, and served with a clear soup made of Luoyang meat yan and cucumber. Watching my son and wife eat noodles and soup, it is enough! ! !
