Braised Noodles with Pork Belly and Beans
1.
Pinch the head and tail of the kidney beans into small sections and clean them.
2.
Cut a piece of pork belly into slices.
3.
Cut a few cloves of garlic into froth.
4.
Cut a few green onions into chopped green onions.
5.
Cut a few peppers into diagonal circles.
6.
Shake the right amount of noodles and set aside.
7.
Heat oil in a pot and add pork belly.
8.
Slowly stir out the grease on a low heat.
9.
Add half of the minced garlic and chopped green onion.
10.
Stir evenly and fry for a fragrant flavor.
11.
Add chili and stir fry evenly.
12.
Add string beans and stir fry.
13.
Add one spoon of dark soy sauce, one spoon of oyster sauce, 2 spoons of light soy sauce, appropriate amount of salt, and stir-fry chicken essence evenly.
14.
Add appropriate amount of water and simmer over high heat. The amount of water is just over the ingredients.
15.
After the water is boiled, prepare a small bowl of soup for use. Turn the heat to a low heat and simmer for 5-8 minutes.
16.
When the time is up, spread the noodles evenly on top and simmer for 10 minutes.
17.
When the time is up, pour the soup on the noodles and continue to simmer for 5 minutes.
18.
When time is up, turn off the heat, and mix the noodles and vegetables evenly.
19.
Add the remaining half of minced garlic and chopped green onion.
20.
Stir evenly and serve.
Tips:
The noodles used to make braised noodles should be as thin as possible to make them delicious. I use the noodles I bought directly, or you can make your own hand-rolled noodles, which will taste better. If the noodles are too long, you can cut them shorter for better taste.
