Feng Ji (qishan) Bash Noodles

Feng Ji (qishan) Bash Noodles

1. Choose three kilograms of pork neck and back, wash and set aside. I personally consider the pig's neck and back meat to be the best part of the pig. It is fat and lean, with a marble pattern, and is commonly known as snowflake pork.

2. Cut the pork into small fingernail-sized diced meat for later use

3. After the pot is heated, add about 750ml of cooking oil and heat until five layers are cooked

4. Add the diced meat, high heat for 3 minutes

5. After the meat changes color, turn to low heat and fry for 30 minutes, until the water in the meat evaporates

6. Interlude: Originally Qishan rice vinegar needed to be added to Qishan smashed noodles, but I couldn't buy it locally. I personally like Shanxi Shuita vinegar, so I replaced it with vinegar. In fact, the final effect is the same. After adding vinegar and salt, turn the fire on and off.

7. Turn off the heat and add the prepared chili powder. Remember not to boil the chili powder over the heat, so that the chili will not be red and will turn black. This is the hot chili powder cooked with the remaining temperature of the oil, it will be very red when you eat it later!

8. After the above steps are completed, the processing of smashed meat is completed

9. Dice potatoes as shown

10. Dice carrots as shown

11. Daylily and black fungus can be soaked at the same time, then shred and set aside

12. Mince the leek and set aside

13. Put 5 ml of edible oil into a pot and heat it over high heat, add the prepared carrots and potato diced, and stir fry over high heat

14. When the diced potatoes and carrots are cooked, add the black fungus and cucumber shreds, continue to stir fry and add boiling water

15. After the water is boiled, add two spoons of the freshly made meat

16. The fire is boiling

17. After the fire is boiled, turn off the fire and set aside

18. Hand-rolled noodles bought at the market, cooked for later use

19. After the noodles are cooked, put them in a bowl, top with the freshly made scumbag, and finally sprinkle with a little chopped chives, and you are done. Interlude: Originally authentic Qishan smashed noodles also need to add egg skins and fried tofu, because for this bowl of noodles, it has been made for more than three hours, so I was lazy and omitted it. Hehe, your favorite friends can add, of course, if you don’t know how to hang egg skins, I can teach you in the future.

Tips:

I learned this dish from Qishan people, and I have conquered the stomachs of many people. Hey, the key to this dish is to dry the meat so that it can absorb more of the vinegar flavor. Even if you don't put it in the refrigerator, it can be stored for more than one month at room temperature!