Name: Braised Noodles with Beans
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 500g Carob; 100g potato; 200g Pork belly; 300g noodles; 2 cloves garlic; 1 stage Scallions; a little Thirteen incense; 1 tablespoon Cooking Wine; 2 tablespoons Soy sauce; 3g salt; 30g Cooking oil; 2 tablespoons sesame oil

Braised Noodles with Beans

by Lin Ma loves food

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

As the staple food on the dinner table of northerners, pasta has been brought to the extreme by humans for thousands of years. It has its own characteristics in steaming, boiling, baking, frying, roasting, frying, and braising. Today, I would like to recommend a very grounded pasta-braised bean curd noodles.
Braised bean curd noodles are a common Han characteristic snack in northern China, but rare in southern China. Braised noodles use steam to cook noodles and beans, so it is called braised noodles. Braised bean noodles have tough noodles, crisp and tender beans, strong salty flavor, and delicious taste.

Braised Noodles with Beans

1. Wash the beans, remove the ribs and cut into sections, cut the potatoes into pieces with a hob, and cut the pork belly into thin slices

2. When the pan is hot, pour in the cooking oil. The oil should be more than usual for cooking. Stir-fry pork belly, add cooking wine, thirteen spices, garlic cloves, green onions after the pork belly changes color, continue to sauté