【burning Noodles】

Name: 【burning Noodles】
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; Some sesame oil; Some Red oil; Some Soy sauce; Some Shallots; Some Pork belly; Some Edible alkali; Some lard; Some Sprouts; Some peanut; Some Sugar; Some MSG

by Life is a passerby

4.8 (1)

Favorite

Difficulty

Hard

Time

10m

Serving

2

Burning noodles is a traditional delicacy in Yibin, Sichuan. Because oil has no water, it can be burned when it is ignited. Water surface [alkali surface] selected for noodles. Many outsiders basically think that Sichuan eats rice mainly. Luzhou and Yibin in Sichuan start with noodles every day for breakfast. There are noodle restaurants everywhere in the streets and alleys in the city. Large noodle restaurants offer dozens of flavors, satisfying diners of different tastes. Personally, I have always liked burning noodles since I was a kid. I like to eat burning noodles and drink soup at the same time. I enjoy it very much."

【burning Noodles】

1. Stir-fry the peanuts with salt and low heat. Saute the peanuts until fragrant; crush the peanuts

2. Cut the pork belly into small particles, add a little soy sauce, and fry it sweetly [you can use sweet noodle sauce, I personally don’t like sweet noodle sauce]

3. Sprouts use Chinese pepper and dried sea pepper. Stir fry

4. What I do is water noodles, our noodles must be added with alkali to have that alkali fragrant taste

5. Pressed water surface

6. Big fire, bring the water in the pot to a boil, more water

7. Bring to a boil and stir in the noodles. It's ready in half a minute

8. Pick up the noodles, quickly dry the water inside the noodles

9. After spinning dry, start mixing

10. I used lard, sesame oil, red oil, salt, and MSG. According to personal taste, make a mixed oil [if you like spicy food, you can add more red oil]

11. Add the mixed oil to the noodles several times, quickly mix the noodles well; after mixing well, add the soy sauce and mix well

12. Sprinkle meat cubes, sprouts, chopped green onion, peanuts, and sesame seeds on the noodles. [Those in our hometown also use shortcrusted soybeans and kohlrabi. The ingredients are not easy to buy in other places, so they can only be used]; mix well when eating