1. Prepare ingredients: dried noodles, quick choy sum, shiitake mushrooms, arowana sesame oil, pork belly, green onions, ginger, garlic, carrots
2. Wash the mushrooms and cut into small cubes, dice carrots, cut green onions, mince ginger and garlic, and cut pork belly into small cubes
3. Add water to the pot to heat up, and blanch the Kuaixin with hot water for later use
4. Add hollow noodles, boil on high heat until boiling, add a little cold water and continue to cook, cook until the noodles are not hard, then remove and set aside
5. Add edible oil and golden dragon fish sesame sesame oil to the iron pan. Once the sesame oil is put into the pan, the aroma is strong and too fragrant.
6. Add Pixian bean paste, stir fragrant on low heat, and add cooking wine to remove the peculiar smell
7. Add diced pork belly, stir out the fat
8. Add green onion, ginger, garlic to enhance the flavor
9. Add diced carrots and stir fry
10. Add diced shiitake mushrooms and continue to fry, stir well and add water to submerge the ingredients over low heat to taste
11. Add soy sauce and dark soy sauce. (At this time, determine whether to add salt according to your own taste)
12. Turn off the heat when the soup is thick
13. Put the cooked noodles on the plate, add the mushroom meat sauce and soup, quickly put the choy sum on the plate, and start eating. A bowl of smooth, delicate and easy to digest noodles
Tips:The pork belly is delicious only if you stir up the fat. The noodles should be cooked until there is no white core. There are more seasonal vegetables. You can eat the cabbage, fast food, Chinese cabbage, and baby cabbage. When cooking the cabbage, add some salt to the water, or soak the cooked cabbage in cold water to keep the bright color of the vegetables.
