Eight Treasure Noodles with Spicy Sauce
1.
All the ingredients are ready and dice.
2.
Do not put oil in the wok, heat it up, add the chicken thighs and pork to stir up the oil.
3.
Push the chicken aside, sauté the dried shrimps and green onions until fragrant.
4.
Add the diced eggplant and diced shiitake mushrooms and continue to stir fry.
5.
Add all kinds of mushrooms and stir-fry them on high heat to create a fragrance.
6.
Add chili sauce and hoisin sauce, turn to low heat, and sauté slowly.
7.
Cook 2 tablespoons of Shaoxing wine and add shrimp segments.
8.
Add green beans, add appropriate amount of water, cover and simmer for 3 minutes.
9.
Prepare another pot of water, boil the noodles, and blanch the cabbage leaves.
10.
Serve the cooked noodles and the fried dishes separately, and pour the eight-treasure chili sauce into the noodle bowl when you eat.
Tips:
1. Since the hoisin sauce and the hot sauce are both salty, I didn't add salt. Students who like salty taste can adjust it by themselves.
2. Any leftovers at home, as long as they are not very special, can be made together, not necessarily eight treasures, ten treasures and twenty treasures.
3. Put the cabbage because there happens to be cabbage at home, you can use any green leafy vegetable instead.