Haipai Assorted Fried Noodles
1.
Add a small amount of oil, fry the peanuts over medium-to-low heat, and let cool for later use.
2.
Three parts fat and seven parts lean pork belly, cut into square cubes~~ After rinsing in water, add a little cooking wine to marinate for a while, wild rice, white potatoes, carrots and fresh dried mushroom tofu are also cut into similar sized cubes.
3.
Saute the shallots and ginger slices in hot oil, then add star anise, bay leaves and cinnamon.
4.
Add the diced meat, and fully stir out the fat part of the oil.
5.
And a small handful of pepper.
6.
Add potatoes and carrots one by one.
7.
Zizania White Ding...
8.
Dried tofu~~~.
9.
After sautéing evenly, add a large pot of water, the basic height is parallel to the ingredients. Because it will be simmered for a while.
10.
After the water is boiled, turn to low heat. At this time, add some old soy sauces for coloring. Add in the color you like. I like the red color, so I don't add about 3 tablespoons.
11.
crystal sugar...
12.
Then add the right amount of bean paste.
13.
Add a little cooking wine, stir well, cover and simmer for about 45 minutes, and finally turn on high heat to collect the juice, because the potatoes are easy to stick to the bottom, and finally turn it carefully with a spatula next to it. The amount of soup is determined by personal preference it is good.
14.
For the noodles, I deliberately reserved more soup, and finally turned off the heat and added chicken essence to make it out of the pot! !
15.
After cooking the noodles by hand, scoop up and drain the water, put it in a bowl of cold water and ice cubes, and let it sit for 1 minute. When the noodles become springy and delicious, remove them and mix well with the sauce before eating! !
16.
Stir in the fragrant and fragrant peanuts when you eat~~That beautiful~~~~
