Lentil Braised Noodles

Lentil Braised Noodles

1. Slice the pork belly, wash the lentils and cut into sections for later use

2. Shake the cut noodles, put them in a steamer (spread the cloth) and steam for about 10 minutes

3. After steaming, put it in a larger bowl, put about 2 scoops of salad oil, shake the noodles with your hands

4. Heat up the wok and add oil. Put more oil than stir-fry. Add chopped green onion and ginger to fry until fragrant. Add the aniseed and stir-fry meat

5. Add the beans and stir-fry slightly, add light soy sauce (freshness), add dark soy sauce (color enhancement), fry the aroma, add water (approximately cover the beans and then go up), boil the pot and simmer over medium heat, about 10 minutes (corn beans) 7, 8 minutes)

6. Put a little salt, but less, because there is already more soy sauce, spread the noodles on the beans, cover the medium heat and continue to simmer, being careful not to mash the pot

7. When the water is almost dry, turn the noodles over, mix the beans and the remaining soup evenly, and turn off the heat.

8. In the space between stewing beans, grind or smash 3 cloves of garlic with a tool, and put a little pure water (not too much water)

9. When eating, pour the garlic juice (including garlic with juice) on the noodles and add some vinegar to it.