[jianjiang Noodles, Made in A Pattern] Scallion-flavored Bean Curd Noodles (detailed Version)

Name: [jianjiang Noodles, Made in A Pattern] Scallion-flavored Bean Curd Noodles (detailed Version)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some surface; Some pork; Some carrot; Some Dried Tofu; Some Cucumber; Some chili; Some garlic; Some ginger; Some shallot; Some White pepper; Some Cooking Wine; Some salt; Some Sweet noodle sauce; Some June Fragrant Bean Sauce; Some Oyster sauce

by Cocoon

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

When I was young, I loved eating noodles made by my mother. Now I am away from home and can't eat noodles made by my mother. No way, now I do it myself, and the final entrance is really great! ! "

[jianjiang Noodles, Made in A Pattern] Scallion-flavored Bean Curd Noodles (detailed Version)

1. When buying pork with a little fat, it tastes better when you eat it.

[jianjiang Noodles, Made in A Pattern] Scallion-flavored Bean Curd Noodles (detailed Version) recipe

2. Cut the green onion, ginger, garlic, and chili.

3. After the pork is shredded, marinate for 15 minutes with half a spoon of salt, ginger, white pepper, 1 spoon of cooking wine, and oyster sauce for 15 minutes.

4. 2 tablespoons of June fresh bean paste, add 1 tablespoon of sweet noodle sauce, 3 tablespoons of water, and mix well.

5. Dry the beans and cut them into thin slices.

6. Shred carrots and cucumbers and set aside. (Compared with a grater and cut out with a knife, it has a better taste)

7. Low heat, pour cold oil in the pot, and stir fry the green onions.

8. When the onions turn yellow slightly, turn off the heat and strain out the scallion oil.

9. Look, this is filtered shallot oil.

10. Pour a small amount of oil in the pan again, put the carrot shreds into the stir fry, stir fry for a while and then take it out. (Carrots are more easily absorbed by the body after they are stir-fried)

11. Leave the bottom oil in the pot, put the chopped dried tofu into a low heat and fry slowly, and fry until golden brown.

12. Cut the fried tofu into shreds.

13. Pour a little oil in the pot, stir fragrant ginger and garlic slices, stir-fry the marinated pork shreds, and stir-fry the peppers when the pork shreds change color.

14. After the shredded pork is sautéed, pour the seasoned sauce into the pot; cover the pot and simmer for 20 minutes slowly. After the soup is thick, sprinkle some chopped green onion, continue to cover the pot and cook for 1 minute.