Noodles with Yuxiang Pork Sauce
1.
Ingredients needed (dry fungus needs to be soaked about half a day in advance)
2.
Shred the green peppers, fresh bamboo shoots, fungus, and lean meat (after shredding the lean meat, add a small amount of cornstarch, soy sauce, salt, and rice wine to marinate for a few minutes)
3.
Adjust the cornstarch (cornstarch, water, salt, soy sauce, oyster sauce, mix well)
4.
Heat oil in the pan, put the smashed garlic in, add the pork shreds and stir-fry for dozens of seconds
5.
Add fungus and fresh bamboo shoots and stir fry for dozens of seconds
6.
Add green pepper shreds and stir fry a few more times
7.
Add about two tablespoons of water and simmer for a while
8.
Add the mixed cornstarch
9.
Mix well and stir fry a few times, don’t collect the juice too dry
10.
Boil an appropriate amount of water in a pot, add a small amount of salt, put it in the ramen and cook
11.
Dredge it in cold boiling water again
12.
Transfer the noodles into a bowl, add a small amount of oil and mix well. Serve with fish-flavored shredded pork sauce
Tips:
1. Dry fungus needs to be soaked in advance.
2. The cooked noodles will have a better taste after being treated with cold water!
