Braised Noodles with Chicken and Beans
1.
Stir the noodles, mix the noodles with cold water, and make them firmer.
2.
The reconciled noodles cover the 饧shang.
3.
Cut the meat into shreds, add 5g of dried starch, oyster sauce, pepper, light soy sauce, and 10g of water, stir well and set aside.
4.
Wash the beans, pick clean and shred, and shred carrots, eryngii mushrooms and shallots for later use. Mash the garlic and let it sit for 15 minutes.
5.
The rolled dough was sprinkled on the face, rolled up and slashed from the middle.
6.
Fold the cut face and cut into noodles.
7.
Heat up the pan, add 30g oil, 15 peppercorns, and star anise until fragrant. Cut the meat into the pan and turn the color into the pan.
8.
After the meat comes out of the pan, stir the ginger with the remaining oil to fragrant. Add the shallots, carrots, pleurotus eryngii and the beans in turn, stir fry a few times, add salt and stir well, add a little water, and do not overwhelm the vegetables.
9.
Sprinkle half of the noodles evenly on the dish, cover and simmer for 5 minutes, then sprinkle the remaining half. Add a little more water to the pot. Remember: don’t let the water run off the vegetables, and simmer for 10 minutes is good.
10.
Add the dried garlic to the sesame oil and stir well.
11.
Pour the remaining light soy sauce, vinegar and chicken essence into the garlic mixed with sesame oil.
12.
After turning off the heat, sprinkle the mixed juice on the noodles and mix thoroughly.
Tips:
Because there are coarse grains, do not roll the noodles too thin or cut too thin. Don't add water to the dish, it should be lower than the height of the dish, otherwise the noodles will become lumpy and unripe.
