1. Prepare ingredients.
2. Wash the shiitake mushrooms with warm water, squeeze out the moisture and dice, cut the pork belly, cut the Hanging pepper, the millet pepper into small pieces, and cut the ginger into small pieces. Cut the chives into small pieces, and shred the cucumber.
3. Put oil in the pot, warm the oil and add the peppercorns to fragrant. When the peppercorns change color, remove them and throw them away.
4. Then add the pork belly and stir fry to get the oil, then add l anise and ginger to fry to get the flavor.
5. Add shiitake mushrooms and stir-fry until fragrant, then add ginger and stir-fry slightly.
6. Add 5 tablespoons of soy sauce and stir fry.
7. Add 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 4 pieces of rock sugar, 3 grams of MSG to taste and mix well.
8. Add 4 scoops of hot water and stir evenly, simmer for a while.
9. Before boiling fragrant, add chopped green onion and half a tablespoon of sesame oil and stir well. Pour water starch into the ginseng juice twice slowly, sprinkle the diced pepper and turn off the heat.
10. Pour out the gravy (the amount of gravy is for three people).
11. Boil the noodles and let them pass with cold boiling water.
12. After the water is controlled, it is served, and the cucumber shreds and coriander are used as a dressing.
13. Add coriander, shredded cucumber and gravy.
Tips:It is best to choose fresh, fat and lean pork belly to make the stew. The pork belly is cooked in place. The stewed pork is extremely fragrant and tastes better after chopped green onion.
