Pork Simmered Noodles

Name: Pork Simmered Noodles
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Hand-rolled noodles; 5g Fungus (water hair); 50g carrot; 20g Green garlic; 150g tofu; 200g Pork belly

by Sister Guoming

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Smelt noodles are a special noodle dish in Northwest China. Smelt noodles are the bittern that is poured on the noodles when eating noodles. Shaanxi people generally speak of smashed noodles instead of bittern. Smack noodles are popular not only because of the strength of the noodles, but the highlight should be the noodles. The ingredients are rich and the flavor is delicious. Who can not love it if you eat a bowl of steaming in winter.

Ingredients

Pork Simmered Noodles

1. Cut the pork belly into small pieces, soak the dried fungus, cut the radish into small cubes, mince the green garlic, mince the ginger and set aside

2. Cut the tofu into small cubes and fry until golden and set aside

3. Heat a wok, add a little oil, add the diced meat, turn to a low heat, and stir-fry in the meantime, add minced ginger and aniseed and stir fry to create a flavor

4. Stir-fry until the meat is dry, then cook into the cooking wine, pour in the light soy sauce, dark soy sauce, vinegar, salt, chili noodles, sugar, and stir evenly after the aroma is released

5. Add 100ml of water and simmer for about 15 minutes

6. Drain the soup in the pot, then add carrots, fungus and tofu, stir fry for a minute, then pour in 350ml of hot water

7. Add salt to taste, cook for another 10 minutes, and finally sprinkle with pepper and green garlic and turn off the heat

8. Add a lot of water to the pot, add the noodles and cook for about 5 minutes after the water is boiling, add cold water twice in the middle to prevent it from getting in the pot

9. Take out the cooked noodles, scoop a spoonful of simmered noodles, pour some chili oil and serve