Braised White Kidney Bean Noodles
1.
Beat an egg into the flour, add half a teaspoon of salt, and add half a tablespoon of cooking oil
2.
Add water to make a smooth dough. The dough should be very hard.
3.
Sliced pork belly
4.
Chopped shallots, ginger ready
5.
Wash the white kidney beans and break them into sections about 8cm long
6.
Wok hot oil tie line artisan Mo and peppercorns
7.
Add pork slices and stir fry
8.
Add a tablespoon of seafood soy sauce and stir fry for aroma
9.
Pour the beans
10.
Stir fry until the beans are mostly dark
11.
Add water, add more water, about 5cm above the height of the beans, and add salt at the same time
12.
After boiling, simmer for 20 minutes
13.
Roll out the noodles into big pancakes
14.
Fan-up
15.
Cut thin strips and shake open
16.
About 20 minutes later, there is still soup that is level with the beans in the pot
17.
Put in the rolled noodles, stir quickly with chopsticks to prevent sticking, then cover the pot and simmer for about 8 minutes
18.
Add the green onions in a boiling pot and mix well.
Tips:
1. The dough should be firm and firm. Adding an egg and salt will make the noodles smoother and firmer. Add a little oil to make the noodles less sticky when they are cut and shake it apart;
2. When putting the rolled noodles in the pot, stir them quickly with chopsticks to prevent adhesion, then cover the pot and simmer for about 8 minutes, open the pot in the middle and stir 2 times with chopsticks.
