Braised Noodles with Mushrooms and Cowpeas

Braised Noodles with Mushrooms and Cowpeas

1. Cut the cowpeas, shiitake mushrooms, garlic, and red peppers, cut the pork into fat and thin pieces, and prepare the noodles;

2. Heat the wok, pour a little oil and stir-fry the fat to get the oil;

3. Pour the lean meat and stir-fry together with shiitake mushrooms;

4. Season with salt and stir fry;

5. Fry half of the red pepper and garlic together;

6. Stir-fry the red pepper and garlic together until fragrant;

7. Pour down hot boiling water;

8. Pour the soy sauce to taste;

9. Bring the soup to a boil over a high fire;

10. Put out a bowl of soup for later use;

11. Preserve the dishes that have just been fried;

12. Pour the other half of the red pepper and garlic and saute until fragrant;

13. Pour down the cowpea and stir-fry;

14. Pour down the freshly fried shiitake mushroom meat and stir-fry together with cowpea;

15. Pour the fried vegetables into the rice cooker;

16. Fold the noodles by hand and spread them on top of the vegetables;

17. Spread all the noodles to be put down neatly on top of the dishes;

18. Pour evenly on the top of the noodles, the soup from the freshly fried vegetables;

19. Put on the rice cover and start braising;

20. Simmer for about 20 minutes. Open the lid and flip it with chopsticks. If you can’t simmer for another 5 minutes, check again;

21. For braised noodles, use chopsticks and other tools to turn them evenly from bottom to top;

22. Turn the noodles together with the vegetables to eat.