Old Sichuan Dandan Noodles
1.
Yibin Laotan aged sprouts, the sprouts are washed with water and the sediment is squeezed out and chopped finely.
2.
Put 30 grams of vegetable oil in the pot and stir-fry the finely sliced sprouts when the oil temperature reaches 50%. Don't underestimate this process. If the sprouts are not fried, their freshness will not reach the realm of food.
3.
Garlic and ginger make ginger garlic juice
4.
Pick up the frying pan and add 30 grams of vegetable oil again. When the oil is 40% hot, add the pork filling, use a spatula to quickly fry the meat filling and start spitting oil, then add the cooking wine, dark soy sauce, five-spice powder, and sweet noodle sauce until the sauce The fragrance is full and ready for use
5.
Prepare the seasonings: chives, ginger garlic juice, chili oil, meat sauce, sprouts, soy sauce, pepper powder, sesame paste, fried peanuts, shortbread soybeans
6.
Add soy sauce, balsamic vinegar, pepper powder, sesame paste, and MSG to the bowl. The amount of vinegar is slightly more than soy sauce and tastes better. MSG and chicken essence can be added or not.
7.
Add lard, chili oil, lard is indispensable, can not be replaced with sesame oil or other oils
8.
2 tablespoons of ginger garlic juice, chives, sprouts, mixed seasonings, add the stock or noodle soup and mix thoroughly
9.
Use alkaline noodles for noodles. The water used to cook the noodles must be wide. The noodles of Dandan noodles should not be cooked for too long. I like strong noodles.
10.
Put the cooked noodles in a seasoning bowl, sprinkle with chopped green onion, and finally add a tablespoon of pork simmered seeds, fried peanuts, crispy soybeans, and you’re done.
Tips:
1. The meat smelt must be fried until the oil is dry and fragrant;
2. The aged sprouts in Yibin are indispensable. If you can't buy the sprouts that can be packed in bags, the taste will be worse.
