Huizhou Fried Noodles
1.
Shred the fatty meat, shred the lean meat, shred the spring bamboo shoots, dice the spring onions, thin slices of dried tofu, and then shred. I work out of town and cannot buy dried tofu at home. I can only use the local dried tofu, which is thicker. Thin slices and then cut into filaments
2.
After shredding the lean meat, add starch, half a spoon of cooking wine, half a spoon of salt, and marinate for about 15 minutes.
3.
Soak the shiitake mushrooms in cold water for an hour. If you save time, use hot water. After fully soaking, remove the shredded mushrooms.
4.
Shred the spring bamboo shoots and boil the pot under the water, wait one minute after the water boils, take it out and set aside
5.
Place a teaspoon of rapeseed oil in the hot pan to prevent the fat from sticking to the pan, and add the fat shreds. Boil out the lard and fill out one third, add a spoonful of soy sauce to the filled lard, and rinse with hot water to make a broth for later use
6.
Leave two-thirds of the lard in the pot, add the lean pork shreds and stir fry, then add bamboo shoots, shiitake mushrooms, and dried tofu in sequence. After frying, change to low heat. Add a teaspoon of sugar when frying bamboo shoots to get rid of the astringency of bamboo shoots
7.
After changing the low heat, spread the dried noodles horizontally and vertically on top of the stir-fried vegetables. It is worth noting that when you spread the noodles layer by layer, pour the oily soup again to prevent the noodles from sticking during the steaming process. At the same time, cover the pot for 8 to 10 minutes after the noodles are spread.
8.
The two most important points of Huizhou fried noodles are the use of bamboo shoots and the selection of noodles. When the noodles are stuffy, use chopsticks to pick up the noodles and shake them, preferably every one. After the noodles spread on the upper layer are shaken, the bamboo shoots covered with the noodles are turned over and the noodles are evenly mixed. If you think the noodles are relatively dry, you can add an appropriate amount of oil soup to keep stuffing for about 2 minutes. After the noodles are scattered, add chives to taste, and cook
Tips:
1. If you don't have time to boil the lard, you can use the ready-made one, but it is best to use the freshly boiled one
2. Bamboo shoots are more oily, the amount of oil left in the pot after the lard is slightly more
3. Picking the noodles is the key. Be sure to shake the noodles apart. Do not stir fry with a spatula.
4. Be sure to spread a layer of oil soup when spreading the noodles
