Fried Double Noodles
1.
The preparations are done, the ingredients are washed, the fatty meat is sliced, the dried shiitake mushrooms are soaked and then cut into sections, and the squid is dried and soaked and cut into strips. Soak the sweet potato flour and dried flour in water for 15 minutes.
2.
Boil lard in a hot pot. Stir-fried noodles absorb oil, so there is still more fat.
3.
Stir-fry the dried squid and shiitake mushroom slices with the oil residue.
4.
Add salt, chicken essence, rice wine, fry until the squid is slightly browned, and add a small bowl of water.
5.
Put half a page of sweet potato flour in the pot after the soup is boiling.
6.
Stir with chopsticks and mix well with shredded pork and shiitake mushrooms until the sweet potato flour becomes soft and transparent, and the soup is completely absorbed by the sweet potato flour.
7.
Add the fine powder and stir fry together. The whole process of frying the double powder is best to stir with chopsticks. It is easier to fry and not easy to paste.
8.
Stir-fry for about 5 minutes, and the flour will become soft. Pour in bean sprouts, mix well, and stir-fry for about 1 minute. The bean sprouts will keep a little crispy texture. Put it out of the pot and serve it on the plate.
Tips:
1. Soak the fine powder before dry-frying. Generally, it is soaked in cold water, not warm water. It is easy to break when it is soaked in warm water and fried. Sweet potato flour can be soaked in warm water. The two powders can be soaked until they are soft, and should not be too long.
2. Because dried rice noodles and sweet potato noodles are relatively dry, add more fat to boil the oil when cooking with lard.
3. The whole process can be mixed with chopsticks to better fuse all the materials together, and it is not easy to paste the pot.
