1. First wash the shallots and roots to control the moisture. After the pan is heated, pour peanut oil to heat, put the shallots down and fry until the onion leaves turn yellow, control the oil, and make the scallion oil.
2. Remove the roots and roots of the bean sprouts, wash them, blanch them in water, wash and shred cucumbers, blanch them in the refrigerator, and refrigerate them.
3. Dice the onion, soak the mushrooms and dice for later use
4. I bought cooked noodles to ensure sanitation, boil the water in the pot, blanch the bottom noodles, and keep the water dry in the refrigerator.
5. Prepare three-part fat and seven-part lean minced pork
6. Heat up the oil in the pan, add the onions and fry them until they are fragrant.
7. Add the minced pork and fry until the color changes.
8. Add the diced shiitake mushrooms and continue to stir well
9. Add appropriate amount of light soy sauce, dark soy sauce, oyster sauce, cooking wine, soy sauce, stir fry for color, then add appropriate amount of salt, pepper, five-spice powder, and stir-fry until fragrant.
10. Add an appropriate amount of water, then transfer to a pressure cooker to simmer.
11. Stew on high heat until it vents and turn to low heat and simmer for about 20 minutes. Turn off the heat and wait until the gas is flat and open the lid to check whether the soup is thick. If there is too much water, you can open the lid and turn on the high heat to collect the juice.
12. Prepare a large bowl, add cold noodles, bean sprouts and cucumber shreds, add scallion oil, sesame oil, and mushroom meat sauce for tossing noodles.
13. Delicious cold noodles out of the pot
Buy on JD
Buy on Amazon