Hand-rolled Noodles with Boneless Meat
1.
Boil the big bone in a pot under cold water.
2.
Boil the water and wash off the floating end.
3.
Chopped green onion and ginger.
4.
Chopped green onion and ginger, put in a pressure cooker, and put salt.
5.
Put the blanched bones and add water.
6.
Choose a fish stall, 5 minutes.
7.
Boiled bones.
8.
Take it out and put it on the gas stove, add light soy sauce.
9.
Chicken essence and salt.
10.
Simmer slowly.
11.
Deboned meat.
12.
While cooking the bones, remove the noodles, add 3 g salt to 450 g noodles.
13.
Add about 50 grams of warm water and stir to form a flocculent.
14.
Knead the dough and let it stand for 5 minutes.
15.
Knead into a smooth dough.
16.
Roll the round cakes and smear them with cooked oil.
17.
Put it in the basin.
18.
Turn it over, apply cooked oil evenly on both sides, and let it wake up for 1 hour.
19.
Take out the dough and roll it into an oval skin. If the dough is good enough, cut it to a width of one centimeter and pull it into a flat surface. I only have to roll it into a round cake.
20.
Sliced board noodles.
21.
Boil hot water in the pot, and boil the bottom.
22.
Wash the green onion sprouts and parsley and finely chop them.
23.
Just open 2 open.
24.
Remove and serve.
25.
Spare minced vegetables and deboned meat.
26.
Put them in the noodles one by one.
27.
Pour the hot soup with the hot bone stew. If you like to eat sour or spicy, you can add condiments to change the taste.
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