Homemade Dandan Noodles
1.
Ingredients preparation
2.
When buying the big bone, let it chop a few times, boil it in a pot under cold water for a few minutes to remove the blood foam, remove it and rinse it with hot water, then put it in warm water, put two slices of ginger, boil it over medium-high heat and simmer the soup on low heat.
3.
Cut the pork into small pieces, put them in a food processor together with ginger, and grind them into small cubes.
4.
Cut the pork into small pieces, put them in a food processor together with ginger, and grind them into small cubes.
5.
Heat oil in a wok, fry the star anise in cold oil, and stir-fry the diced meat after the oil is warmed up.
6.
After frying the water, adjust the light soy sauce and dark soy sauce to continue frying.
7.
The oil in the fatty meat is fried, and the meat is cooked and served, which is the meat smelt of the noodles, which is dry and fragrant.
8.
Dry the peanuts in a thick iron pan or roast them in an air fryer, let cool and crush them with a rolling pin, and chop the chives for later use.
9.
Bring the stock to a boil, boil Arowana + active fermented hollow noodles.
10.
Put soy sauce (mixed with light soy sauce and dark soy sauce), vinegar, a little sesame sauce, pepper powder, scoop into the boiled pork bone soup, add chives, and add red oil.
11.
Put the cooked noodles dry and put them in the prepared sauce, top the hot green vegetables, put peanuts on it, scoop a few tablespoons of fried glutinous seeds, and sprinkle some chives.
Tips:
In Xi'an, most of the dandan noodles I eat are dry mixed, and I always feel that there is something missing, so I made it myself and boiled the broth to adjust the juice, so that the noodles absorb the broth and taste more fragrant.
The amount of seasoning in the ingredients can be adjusted to 4 bowls of noodles for heavy flavors.
When you stir fry the soy sauce and dark soy sauce, you just need a little bit to adjust the juice. The dark soy sauce only needs a little bit.
The sesame sauce is also just a little bit, it is used to increase the fragrance, so the taste cannot be thick.
