Braised Noodles with Beans

Name: Braised Noodles with Beans
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g green beans; 180g Pork belly; 480g Noodles (raw); 1 piece star anise; 1 short section very light blue; 5 cloves garlic; 2g salt; 3g corn starch; 3g Rice wine; 5g Soy sauce; 400ml Hot water; Some Peanut oil

by Nuan Nuan Shang

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Speaking of bean curd noodles, I can’t help but want to say: “Summer without bean curd noodles is not complete!” The bean curd noodles can be called the national democratic food of the northerners. Almost every family can make it, but the taste of each seems to be different They are all different and have their own unique characteristics.

I actually don’t have any special ingredients for making bean curd noodles. I just learned a little trick from my mother on the fried shredded pork: that is, I must add a star anise. Don't underestimate this octagonal anise, it can not only remove the fishy smell, but also enhance the flavor of the shredded pork. Student Xiao Thu said that we can smell our family's fried meat when standing downstairs.

The seasoning of the stewed noodles is basically in the bowl of soup, which combines the scent of gravy, dark soy sauce, soy sauce and sauce, so you must remember not to have too much water or too little, just do not have the beans. If you don't have any accuracy on your hands, you can bring it to a boil to taste the taste of the soup, and then spread the noodles. The last thing to remind everyone is that it is easier to mix the noodles when the soup is basically dry, and the noodles will be too dry if it takes too long, and it is not easy to mix well.

Braised Noodles with Beans

1. Wash the kidney beans and tear off the tendons on both sides.

2. Break the kidney beans into inch pieces by hand.

3. Shred pork belly, add 1g salt, cornstarch and rice wine, and marinate for 15 minutes.

4. Finely chop the green onion and garlic, and prepare the star anise for later use.

5. Heat up the wok in advance, add appropriate amount of peanut oil, add chopped green onions and star anise after the oil is warm, stir fry for a fragrance.

6. The marinated shredded pork will quickly slip until the shredded pork becomes discolored.

7. Add a spoonful of dark soy sauce and stir fry until the shredded pork is colored.

8. Add string beans, add 1g of salt, stir fry until the beans change color.

9. Add 400ml of hot water (you can use it without the beans), about 8g of light soy sauce, bring to a boil on high heat, turn to low heat and simmer for half a minute.

10. Turn to low heat, transfer most of the boiled soup to a bowl for later use, and leave a small portion on the bottom of the pot to prevent sticking and dry burning.

11. Spread the beans and shredded pork evenly on the bottom of the pot, spread the fresh noodles on top of the beans, pour a layer of noodles and pour a spoonful of the broth on top of the noodles, and so on until all the noodles are spread.

12. Cover the pot and simmer on low heat for 10-12 minutes until the soup at the bottom of the pot is almost dry. Use chopsticks to mix the noodles with the beans and shredded pork. Sprinkle some minced garlic before serving to improve the flavor.

Tips:
Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.
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