Braised Noodles with Garlic Moss
1.
The main material is ready
2.
Cut the foreleg meat into large slices and separate the fat parts. Cut the garlic moss into small sections, soak the shiitake mushrooms and rinse for later use
3.
Put the fat slices in a cold pan, slowly simmer the oil on a low heat, and fry the pepper, star anise and cinnamon. Do not remove the boiled fat residue, put all the spices in the seasoning box
4.
Add the lean meat, stir-fry until the color changes, add the green onion and ginger, stir fry and cook into the right amount of cooking wine
5.
Stir-fry with soy sauce for color, add soy sauce and rock sugar to taste
6.
Add shiitake mushrooms and stir fry until they are fragrant. Add boiling water until the meat fills 1 finger. Season with salt. Put it in the seasoning box, turn to a low heat and simmer for about 30 minutes after the high heat is boiled
7.
Don't lift the steamer, put the noodles after boiling, shake as much as possible to make the noodles fluffy, steam for 20 minutes, turn off the heat, take out the noodles and shake them apart
8.
Add garlic moss to the wok, turn to a low heat for about 10 minutes after the high heat is boiled, the soup will almost cover all the ingredients
9.
Take a large bowl, mix in garlic, chopped coriander, light soy sauce and balsamic vinegar, and transfer two-thirds of the soup in the wok while it is hot to a large bowl
10.
Spread the noodles on the dish, cover and simmer for about 8 minutes, open, pour the soup in the large bowl in step 9 evenly on top of the noodles, pour and stir until all the soup is evenly covered by the noodles Until the absorption
