1. Wash the hind leg meat and cut into thin slices. spare.
2. Remove the gluten from the beans, break off, wash and set aside.
3. Wash the ginger, flatten and cut into long strips, cut the garlic into garlic cloves, and cut the green onions into sections.
4. Pour some oil on the surface, grasp it evenly with your hands to prevent adhesion, and spread it on the plate.
5. Heat the frying pan, stir-fry the beans in the pot until the beans are dark green and soft, and serve in a bowl for later use.
6. Pour the meat into the pan and stir fry until the color turns white.
7. Put the green onion, ginger, garlic, star anise, and pepper in the pot and stir fry to get the fragrance.
8. Put the beans in the pot.
9. Add light soy sauce along the side of the pot and stir-fry evenly.
10. Pour in a small amount of dark soy sauce and salt, and stir-fry it to get the flavor.
11. Pour in water and keep it level with the beans.
12. Spread the noodles on top of the beans and cover the pot. When the soup is boiling, turn to medium heat and simmer for 10-15 minutes.
13. Open the lid, add salt, and turn the top and bottom with chopsticks. Turn to high heat, cover the pot, and continue to simmer for 5 minutes to add excess soup.
14. Add some vinegar, stir the beans and noodles with chopsticks to cut off the heat.
15. Serve the bowl and sprinkle with chopped green onions. OK!
Tips:1. When frying the beans, they must be cooked.
It is best not to blanch the beans, because the blanched beans will have too much moisture and the noodles will be wet.
3. It is not recommended to use pork belly, because the pork belly will grow old after being simmered for a long time.
4. The noodles that I rolled by myself will have a fuller taste. I didn't have time to make them, so I bought ramen instead.
