Braised Noodles with Pork Belly and Beans
1.
Cut the pork belly into pieces, add cooking wine, salt and light soy sauce, and marinate for half an hour.
2.
Wash and break the Yunnan beans, set aside.
3.
The fat pork cut from the pork belly is stir-fried until the oil comes out, and then the ginger and minced garlic are added and the aroma is fragrant.
4.
Add pork belly and stir fry.
5.
Stir-fry the pork belly until it becomes seven or eight mature. Add the beans and stir-fry together. Add some salt, light soy sauce, dark soy sauce, five-spice powder, and add some white sugar to enhance the flavor.
6.
Stir-fry pork belly and beans, add boiling water to the surface of the vegetables, simmer for 5 minutes, and then pour out the excess broth for use.
7.
After the broth is taken out, do not expose the dish to the surface, and put fresh noodles on top of the dish.
8.
Lay the noodles layer by layer. After placing them, pour the broth on the surface of the noodles, cover the pot, and simmer on low heat.
9.
Pay attention to the condition of the soup and noodles in the wok until the soup is dry and the noodles are cooked. If the soup is not enough, you can add an appropriate amount of boiling water.
10.
Mix the noodles and vegetables evenly.
11.
The noodles are mixed and served, the pork belly is tender and flavorful, and the beans are flavorful. The noodles inhale the flavor of the broth, and the taste is even better! Pure lean meat is not that delicious, but pork belly is fat and lean, and the taste is the best.
