Braised Noodles with Carob Pork Slices
1.
The noodles are pulled into slap-length pieces
2.
Wash the lentils and cut into small pieces diagonally
3.
Thinly sliced pork plum meat
4.
First add light soy sauce, dark soy sauce, salt, cooking wine and mix well, then add starch for sizing.
5.
Chopped green onions
6.
Stir-fry the aniseed flaps in a hot pan with cold oil
7.
Stir-fry the chopped shallots and then pour in the meat slices and cooking wine and stir fry
8.
Add dark soy sauce to mix, fry until the meat slices turn white
9.
Pour in the beans, salt, sugar, boiled water (the amount of water and the beans can be level)
10.
After boiling the pot, put the soup in half, and press down the middle of the beans by one spoon high, so that the beans are high on all sides in the pot and low in the middle.
11.
Spread the noodles evenly and loosely on the beans
12.
Cover medium-low heat and simmer for 7, 8 minutes
13.
Then turn the bottom noodles to the top, pick the top noodles under the bottom, pour the soup just scooped out evenly on the noodles, and use chopsticks to pick them loose
14.
Continue to cover and simmer for 5 to 6 minutes, turn off the heat, add some minced garlic, turn off the heat and mix well.
Tips:
Don't use high fire for braising noodles, because the fire will lose moisture and the noodles will be easy to paste.