Fujian Noodles "mindong Pork Knuckle Noodles"
1.
Cut the trotters from the joints into pieces with a knife.
2.
Soak in clean water for half an hour to wash, then boil it in boiling water for 5 minutes and remove it for use.
3.
Put a little base oil in the pan, then scoop in a spoonful of sugar, about 10 grams.
4.
Stir-fry the sugar color over a low heat. When the sugar color turns slightly yellow, add the spices and green onion ginger and stir-fry.
5.
After frying the aroma, pour in boiling water and bring to a boil.
6.
Then pour the Shao wine.
7.
Add rock sugar.
8.
Then pour in the right amount of soy sauce.
9.
Put the blanched pig's feet into the pot.
10.
Bring the soup to a boil over high heat.
11.
Cover the pot and simmer for two hours over low heat.
12.
After simmering the trotters for two hours, sprinkle in a little chicken powder to taste.
13.
Sprinkle a little white pepper on it.
14.
Finally, add an appropriate amount of salt and cook for two minutes to turn off the heat.
15.
Boil the water in the soup pot, add the fine noodles and cook.
16.
After the noodles are cooked, transfer them to a bowl and pour the stewed soup.
17.
Place a few pieces of pork knuckles on the thin noodles, garnish them with choy sum, and serve.
Tips:
Features of this noodle: beautiful color, fragrant stewed soup, smooth noodles, soft and rotten pig's feet, thick soup, and long aftertaste.
Tips;
1. The pig's hoof should be cut from the joints, and each pig's fore hoof can be divided into eleven pieces. It is best not to chop with a knife, because the pork bones are hard and easy to destroy the knife, which is not cost-effective.
2. The pig's trotters must be simmered enough, and it is best that they can be removed with a mouthful after the entrance.
3. Don't fry the sugar color, just slightly yellow, it will become bitter after frying, and the taste will not be delicious.
The Mindong-flavored "pork knuckle noodles" of the big stir-fry spoon is ready. It tastes fragrant and delicious, and the taste is very good! For your reference!