Braised Noodles with Beans
1.
Wash the beans and remove the tendons and break into sections, slice the pork belly into thin slices, cut the green onion into sections, and pat the garlic with a knife
2.
Put a little base oil in the pot, add the pork belly and stir fry until the oil comes out. Add the onion, ginger, garlic, star anise, and chili until fragrant
3.
Add cooking wine, light soy sauce, dark soy sauce, oyster sauce, sugar to the pot, stir fry a few times
4.
Add the washed beans, stir-fry for a while, add water (just cover the beans), bring to a boil on high heat, and cook for five minutes on low heat
5.
Shake the cut noodles, spread them flat on the beans, cover the pot and simmer for a while, stir slightly with chopsticks, simmer until the juice is collected, and sprinkle with minced garlic before serving.
Tips:
PS: Choose slightly thin round noodles, which are easy to mature and have a strong taste.
You can mix it with chili oil and old vinegar for a unique flavor.
Sprinkle the minced garlic when it is out of the pot to enhance the flavor, it is best not to omit it.
Braised noodles use steam to simmer noodles and beans, so be sure to keep the fire low, pay attention to the remaining soup during the simmering process, and turn the pot from time to time so that the surrounding noodles can also absorb the soup. Ensure that the noodles are evenly ripe.
Braised noodles use steam to simmer noodles and beans, so be sure to keep the fire low, pay attention to the remaining soup during the simmering process, and turn the pot from time to time so that the surrounding noodles can also absorb the soup. Ensure that the noodles are evenly ripe.
