Old Beijing Pork Noodles

by Peach

4.7 (1)
Favorite
3

Difficulty

Normal

Time

1h

Serving

2

My family is an old Beijinger, and I love noodles the most, and I also love this noodles.
Every time someone in the family celebrates their birthday, they always come to their parents' house to eat the noodles made by their parents.
Now that my parents are old, I will take over this job.
This marinated noodles blends the rich aromas of pork belly, shiitake mushrooms, yellow flowers, and fungus, which will make you enjoy it. "

Old Beijing Pork Noodles

1. Water yellow flowers, fungus and shiitake mushrooms in advance;

2. Cut the yellow flower into sections;

3. Cook the pork belly in advance until it is eighty mature;

4. Pour oil in the wok, add chopped green onion and aniseed and fry until fragrant;

5. Add yellow flowers and fungus and stir fry;

6. Pour in the broth (or hot water), then add yellow flowers, pork belly slices, and cook for 5 to 10 minutes;

7. Pour in water starch and slowly pour it in against the side of the pot;

8. When the bubbling is small, pour in egg liquid, seasoning, and then top with sesame oil.

9. Put flour in the basin, add a little salt, and add water little by little to form a harder dough, wake up for 1 hour;

10. Cut the awake dough into 2 pieces and roll them into thick slices with a rolling pin;

11. Press the noodles like a noodle machine, and then press the noodles;

12. Spread the pressed noodles on the curtain and sprinkle a little dry powder to prevent adhesion;

13. After the water in the boiling pot is boiled, add the noodles and cook.

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