Mustard Pork Noodles
by Smashed
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Seasoning preparation: salt, monosodium glutamate, chicken essence, sugar, pepper, cooking wine, sesame oil, chicken juice
2. Vermicelli
3. Cut the lean meat into shreds, add salt, monosodium glutamate, chicken essence, sugar, pepper, and cooking wine, marinate and then add eggs and starch to the shredded meat.
4. Preparation of accessories: mustard, coriander, fungus, small green vegetables.
5. Cut the mustard tuber and fungus into filaments, cut the coriander into small sections, pick and wash the enoki mushrooms and small green vegetables, the shredded meat is good, and the eggs are cooked for later use.
6. Stir-fry the shredded pork in a hot pan, and do not fry it when it changes color or out of the pan. Stir-fry the mustard and fungus over high heat to stir-fry the fungus. Shell the eggs and cut them in half.
7. The broth (big bones, old hen with green onions, ginger, cold ginger, angelica, grass fruit, star anise) is mixed with salt, monosodium glutamate, chicken essence, sugar, pepper, and enoki mushrooms in chicken juice to make a soup for later use.
8. Put the noodles on the soup and add the fried shredded pork, mustard tuber, fungus, hot green vegetables, and eggs. Sprinkle with coriander and add a few drops of sesame oil.
Tips:1. The thin noodles can be boiled once, do not cook for a long time.
2. Grasp the shredded pork evenly when mixing it, and avoid any juice to avoid desizing during frying.
3. Cut mustard and fungus into thin strips, and cut coriander into small sections without frothing.
4. When the shredded pork is fried, be sure to heat up the pan with cold oil, don't fry the shredded pork.
![[long for A Long Time] Fried Noodles with Seasonal Vegetables recipe](https://img.simplechinesefood.com/d4/d4edc9f182a14a58829ca46c0328fe3d.jpeg)
