Old Beijing Lom Noodles

Name: Old Beijing Lom Noodles
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Pork belly; 3s Tricholoma; 6s Dried shiitake mushrooms; 10s Fungus; 1 piece egg; 400g Hand-rolled noodles; 4 slices ginger; 3 pieces Shallots; 1 tablespoon Vegetable oil; 2 cloves garlic; 2 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 2 tablespoons Water starch; 1/2 spoon sesame oil

by Li Xiaobin

4.8 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

My aunt's family lives in Beijing, and even this gives me a special feeling for Beijing.
The Great Wall, the Forbidden City, the Summer Palace... each is a gem of Chinese architecture and culture, of course, there is also Beijing cuisine.
It looks mediocre, but in fact, I can’t put down my chopsticks when I eat. This is how I feel about Beijing cuisine. This is the case with this old Beijing noodle dish. As a pasta lover, the noodle dish is a frequent visitor to my table. This kind of traditional braised noodles can be made very quickly. Large pieces of meat and large slices of mushrooms are more than addictive!

Old Beijing Lom Noodles

1. Put pork belly into the pot, add 3 slices of ginger and green onion knot, bring to a boil, turn to low heat and cook for 40 minutes

2. Tricholoma washed and sliced

3. Dried shiitake mushrooms soaked and sliced

4. Soaked fungus hair and shredded

5. Cool sliced pork belly

6. Add vegetable oil to the pot, add garlic slices and 1 slice of ginger and stir fry until fragrant

7. Add pork belly and stir fry for 1 minute

8. Put in sliced mushrooms, fry mushroom slices and shredded fungus for 40 seconds

9. Add light soy sauce and oyster sauce and stir-fry evenly

10. Pour in the right amount of water and boil, turn to low heat, cover and cook for 15 minutes

11. Pour in egg liquid and push into egg flowers, pour in water to thicken the starch, turn off the heat, add sesame oil, mix well, and serve.

12. When the water in the pot is boiled, put the noodles in the hand-rolled noodles and cook them, and put them in a bowl after cooling.

Tips:
Stir-fry mushrooms is more fragrant. When boiling the marinade, cook it on a low heat. If you like, you can filter it with pork broth instead of water. The fat will be more fat, but it will be more fragrant.