Braised Noodles with Beans
1.
Prepare the side dishes. Beans, short yellow bean sprouts, sliced pork belly. The pork belly needs three-point fat and seven-point lean. You can stir up some oil to make this braised noodles more fragrant and more delicious!
2.
Put the fresh noodles in a pot and steam for 10 minutes, steam them and then take them out to let cool. If the noodles are dry, sprinkle an appropriate amount of water on the steamed noodles. It takes about 50 grams of water to be sprinkled. If you don't sprinkle some clean water on the surface, it will be very dry and hard to chew.
3.
Put a little vegetable oil in the bottom of the pot, then add the sliced fat pork belly and fry slowly on low heat to get the oil out.
4.
Then add pepper and aniseed, ginger slices and dried red pepper to explode the aroma.
5.
Add the snap beans and short bean sprouts, stir fry for a while, add salt and light soy sauce.
6.
Add boiling water and let the water in the pot boil again. The amount of water should be parallel to the dish. The amount of water is generally determined by the amount of noodles and vegetables. Basically, water and vegetables can be parallel.
7.
Put the steamed noodles on top of the vegetables, cover the pot and simmer for about 8 minutes.
8.
Open the lid, turn it over, and see that there is still some soup in the dish, then stir the noodles and vegetables with chopsticks until each noodle is evenly stuck to the soup in the pot.
