Leek Pork Red Wide Noodles

Name: Leek Pork Red Wide Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Chives; 2 fast Pig blood; 100g Wide noodles; 3 slices bacon; Some salt; Some Black pepper

by Multi-cun Yellow Cooking

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

According to scientific evidence, pig blood is a high-protein, low-fat food and contains extremely high iron content, making it very suitable for people who are prone to iron deficiency.

Leek with pig blood (also known as "pig red") is a very authentic Cantonese style collocation. Today, with our own hand-made lasagna (for making lasagna, you can check the handmade pasta video tutorial) to complete a delightful dish.

Ingredients

100g Chives
2 fast Pig Blood
100g Wide Noodles
3 slices Bacon
Some Salt
Some Black Pepper

Leek Pork Red Wide Noodles

1. Let’s review the main ingredients first.

Cut the pig red into small pieces, cut the bacon into small pieces, wash the leeks and cut into sections.

ps The use of bacon is mainly to take out the peculiar smell of Canadian pig blood~~ Friends who don’t have can change the pork belly slices by themselves.
(Thank you for the secret recipe provided by the friends of the Toronto Food Group)

2. Wok the bacon

3. Stir fry

4. Add pig red one by one

5. Leek Stem

6. Add the leeks and stir fry until the leeks start to soften.

7. Roll the fresh noodles by hand and boil them in water for 3-4 minutes

8. Then transfer to the boiled pork red and stir-fry for a while to get out of the pot.

Tips:
In order to allow the noodles to absorb the soup as much as possible, do not let the noodles be too cold. Because once cold water is used, it shrinks and tightens just like human skin.

(What if the noodles cooked in advance are stuck together?)