Essential for Smashed Noodles-homemade Shaanxi Smashed Noodles
1.
Choose pork belly, about 3 catties, after making it, the scumbag is about a normal 750ml lock box lunch box. Originally, it would be good if it was made with diced meat, but thought that the diced meat was not good enough to eat, so I chose to cut it into slices of meat.
2.
Don't put oil in the cold pan, just put the meat in first and stir fry.
3.
Stir fry a few times and then add ginger shreds to stir fry.
4.
Stir-fry until the meat slices turn white, and the water and oil gradually emerge.
5.
Add cold water to cover the meat slices, then cover the pot and let it simmer slowly, which is a bit similar to stewed meat.
6.
Waiting time to prepare the vinegar, basically about 400ML. There are actually quite a few opinions on the choice of vinegar. I personally recommend using Shaanxi Dawang’s vinegar. The laba vinegar I chose was made by my own family last year, so this year Take it out and use it. In fact, you can also choose the aged vinegar from Shanxi. After pouring the vinegar, open the lid to let the sour taste of the vinegar come out.
7.
Wait for the vinegar smell to come off almost, the water in the pot has almost evaporated, and the rest is basically oil. At this time, add chili powder and salt.
8.
After adding the chili powder, stir-fry the meat slices so that the chili powder is fully eaten by the oil, so that the aroma and spiciness of the chili pepper can come out.
9.
The final step is to collect the juice. The smoky seeds after adding chili powder are all red chili oil inside. Okay, finally you're done, the red oil is overflowing, and the meat slices are shining.
10.
The last step is to install the pots. Don't worry at this moment. You must wait for the pot to cool down before installing the pots, otherwise it will be hot. Okay, the warm scumbags are topped with 3 taels of leek leaf noodles and garnished with a few greens. It's so cool! ! ! !
Tips:
Vinegar choice: If you don't have Shaanxi vinegar, you can choose Shanxi vinegar. Zhenjiang vinegar is not recommended. The sourness and fragrance of Shaanxi vinegar are blended together. Compared with the strong sourness of Shanxi vinegar, the fragrance is stronger. I tried Zhenjiang vinegar once and put a bottle in it, but there was no vinegar smell at all. I don't know if I chose the wrong brand or Zhenjiang vinegar is the original one.
The choice of chili powder: chili powder is called spicy noodles in Shaanxi people. It is made by grinding dried chilies. Some of the finer spicy noodles are specially filtered with a sieve frame. Only the finest part is used. If there is this part of the spicy noodles, it is the best. If not, just buy ready-made dried chilies from the vegetable market and smash them at home, or use a food processor to smash them. When choosing chili powder in the vegetable market, remember to twist it with your hands. If there is pigment, it will basically feel obvious.
