Braised Noodles with Beans and Chicken
1.
Spread out the flour, mix the dough with cold water, knead and knead smoothly and set aside.
2.
Cut the chicken breast into strips, add cooking wine, light soy sauce and pepper, mix well, and then add a little cornstarch to beat well and marinate.
3.
Pick the beans clean, wash and cut into strips.
4.
Cut the radish into strips, shred the ginger, and dice the green onion.
5.
Roll out the noodles, sprinkle the battered noodles and roll it on the rolling pin, slash it with a knife along the length, fold it in half, and cut into strips.
6.
Cut noodles.
7.
From the pot, add the oil, star anise and pepper, stir fry for fragrant, remove the seasoning. Cook the marinated meat in a pot, which is processed.
8.
Add the beans and ginger and stir fry until fragrant.
9.
Add radish and green onions, stir and stir well, then add salt and stir and stir well. Add boiling water, the water is lower than the dish.
10.
Put the noodles on top of the dish, don't leave the air in the middle, cover and stew well. (If you do more at one time, you can add water to boil in the middle)
11.
Bowl juice: Add extremely fresh, vinegar, chicken powder and sesame oil to the dried garlic and mix thoroughly for later use.
12.
Mix the simmered rice well, add the juice and meat in a bowl and mix well.
13.
Cooked noodles.
14.
Fill a bowl and start eating.
15.
Finished picture.
Tips:
Do not submerge the water, otherwise the noodles will stick together and have lumps. If you feel unfamiliar, add a little boiled water in the middle. You can also steam the noodles first and then simmer, just a little troublesome.
