Chongqing Mixed Sauce Noodles (also Known As Sangzi Noodles)
1.
Add about two liters of water to the pot, add about 10 peppercorns, two or three star anise, and Shaxiang (also known as Shajiang, Shanna) equal volume. One or two pieces of 2 cubic centimeters of old ginger, flattened and added. Close the lid and let it boil. These ingredients are added to remove the alkaline flavor of the water surface (alkali noodles) or the floury flavor of dried noodles.
2.
This is the amount used to make two or three sides, ginger is two cubic centimeters in size (about one-third the size of a little finger), and garlic is equal in volume.
3.
Chop into pieces and chop them into one or two millimeters. (In some noodle restaurants, in order to make the ginger and garlic flavor stronger, separate the ginger and garlic, add warm water, etc., oxidize and ferment the ginger and garlic mashed water for a long time. I am afraid of trouble to eat it myself, so I did not do it)
4.
Two or three green onions about 20 cm in length, cut two or three millimeters in length.
5.
A noodle bowl with two or three small noodles used in the noodle shop, about 15 centimeters in diameter. Add the prepared minced ginger and garlic; add two or three caps of soy sauce to the cap of the mineral water bottle, half to one cap of vinegar, one-fourth cap of pepper powder, one-quarter cap of chicken essence, and about half cap of salt. You can add three caps to the oily pepper (the first few seasonings can be fine-tuned according to your own taste, less vinegar can improve the freshness, and more will rob the flavor, so vinegar is generally not added).
6.
Pure pork bone soup, the pork skin and pork bones used this time, (refer to the recipe for stewed pork bone soup I posted, but you don’t need to add side dishes and reduce the amount of salt. Don’t be too complicated in the soup, it will cover the noodle itself. And the taste of miscellaneous sauce, so it is generally used pure bone soup for noodle soup with meat sauce).
7.
Add the meat and bone broth to about one-half the volume of the bowl.
8.
Wait for the soup to boil.
9.
Add two or three palm-sized cabbage leaves and cook for two or three minutes.
10.
Scoop it up and add it to the soup to make the bottom of the noodles.
11.
Add dry noodles (about 150 grams, 100 to 200 grams of small packages sold separately in supermarkets), spread and cook for about two or three minutes, (water [alkaline] noodles, or finely hang [dry] noodles, and cook for about one or two minutes. The time can also be adjusted according to the taste).
12.
Add the cooked noodles to a bowl and spread on the bottom dish.
13.
Prepare the cooked meat simmered seeds (miscellaneous sauce). If you don’t know how to do it, you can refer to the recipe for meat scumbags I posted.
14.
Add a five-centimeter-diameter soup spoon, a spoonful of miscellaneous sauce, and about half a spoonful of chopped green onion. Mix well and serve.
Tips:
1. The noodles should be boiled with wide water, that is, more water, so that the noodles cooked in this way are not easy to stick and the soup is not easy to muddy.
2. The noodle cooking time I give is just cooked and more elastic. If you like soft noodles, you can cook it longer, but generally it does not exceed five minutes because the noodles are too soft and have no taste.
3. The cooking time for the bottom dish and the noodles are about the same, and they can be cooked together. If the novice cooks together, they may encounter the situation that the noodles will not disperse and become entangled with the dishes.
4. Generally, Chongqing noodle restaurants are commonly used as base dishes, namely lettuce leaves (oiled lettuce), water spinach (cross river vegetables, Tengteng vegetables), small green vegetables, Chinese cabbage leaves (Lianbai is not Chinese cabbage, because of its Chinese cabbage and other vegetables. Compared with the kind, the crispy and refreshing taste is slightly weaker after cooking, so it is used less).
5. Pure pork bone soup, the soup taste should not be too complicated, it will cover the taste of the noodle itself and the miscellaneous sauce, so the pure bone soup used for the meat sauce noodle soup is generally used. You can refer to the recipe for stewed pork bone soup I posted, but you don’t need to add side dishes and reduce the amount of salt.
6. The seasoning can be fine-tuned according to your own taste. Less vinegar can improve the freshness, but more will rob the flavor, so generally not too much vinegar.
7. You don't know how to make the oily spicy noodles, you can buy it in the supermarket, or you can refer to the oily spicy recipe I posted and make your own.
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