Braised Noodles with Shredded Pork
1.
Let’s make the noodles first. I use the dragon-beard noodle mold. The braised noodles are most suitable for thin noodles. I use an automatic noodle machine to make noodles. I can also roll them by hand or buy fresh noodles directly. The noodles may vary from region to region. Prepare the noodles for later use. Don't cut them too short. Longer ones are more suitable for braising.
The noodles can be made on weekends and then divided into servings for one person. It is convenient to use at any time during the meal, and there is no need to rush during workdays.
2.
Shred the tenderloin, not too thin, it will be finer if it is too finely cooked. Add water starch, chicken powder and a little oil to the cut shredded pork, mix well and marinate for 20 minutes. The marinated meat will be very tender and tender.
3.
Cut the green onion and ginger into thin strips.
4.
Shred the red pepper, wash the leeks and cut into sections.
5.
Start making noodle stew. The rice cooker can choose the steaming function, or any function can be used. The inner tank will become hot after opening for a while.
6.
Add some salad oil, heat up, add green onion and ginger and stir-fry to create a flavor, then add the marinated pork
7.
Continue to stir fry, after about a few seconds, the shredded pork will change color.
8.
Add the washed soybean sprouts.
9.
Add the seasoning and stir-fry together with the soybean sprouts. This step does not need to be cooked, because there will be a braising process later. Add some water to the stir-fried vegetables. Do not overfill the vegetables. After adding water, arrange the vegetables to make them smooth.
10.
Lay the noodles with some gaps in the middle, which can let the water vapor out quickly and make the noodles evenly heated.
11.
Cover the lid of the rice cooker and simmer for about 15 minutes. I use the quick-freeze package program, and the time is 20 minutes. If your rice cooker does not have this program, just use the rice stew function and control the time.
12.
When there are 2 minutes left, open the lid and put in the sliced red pepper shreds and leeks. At this time, there is no need to cover the pot again. Opening the lid can also keep the bright color of the vegetables.
13.
Stir the noodles evenly so that all the noodles are colored. The noodles at the bottom were darker in color at first, and the noodles on the top were not colored because they didn't touch the dish, but it didn't matter. Stir it for a while and it will be even.
Tips:
1. The soup must not exceed the surface of the vegetables, or just wait for the gnocchi.
2. The final noodles must be stirred while it is hot. Use chopsticks to pick up the slightly adhered parts, and finally they will become one by one and evenly colored.
3. Finally, add a few drops of sesame oil to enhance the fragrance.
