Pork Stew Noodles

Name: Pork Stew Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork (fat and lean); A bundle Wide powder; 10 quail eggs; 1 teaspoon salt; Some Soy sauce; Some Cooking Wine; Some Sugar; 2 teaspoons Fuel consumption; 3 pcs star anise; 1 piece Cinnamon; 2 tablets Bay leaf; 1 stage shallot; 3 slices Sliced ginger

by Picky gnocchi

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Pork stewed vermicelli was a well-deserved Northeast dish when I was little. It must be on the dining table during the holidays. Stewed mushrooms with chicken, buckled elbows, and boiled white meat are the four kings of my family. This shows the prominence of its status.
Now, with the improvement of living conditions. Everyone is paying more and more attention to healthy eating. Various kinds of vegetables and whole grains are becoming more and more popular. Few people have made this once "hard dish" in the Northeast. Today, I will make a "pork stewed vermicelli" that was only eaten during the Chinese New Year according to my own taste.

Pork Stew Noodles

1. First, prepare the required ingredients, boil the quail eggs, and cut the pork into Mahjong pieces.

2. Boil water from the pot. After the water is boiled, spread the noodles and serve after the noodles become soft.

3. Heat the pan with cold oil and prepare to fry the meat. You can add a slice of ginger to enhance the flavor.

4. Fry the meat until golden on both sides and serve.

5. Add a small amount of water to soy sauce, fuel consumption, sugar, and cooking wine to dilute into juice. Fry the meat with the oil from the previous frying until bubbling, then lower the meat and stir fry until the meat is colored.

6. Pour the boiled water in advance, add scallions, ginger slices, star anise, cinnamon, bay leaves and quail eggs. (Wanfen decides the cooking time according to the cooking resistance of our own vermicelli.) Our wide noodles are cooked after 5 minutes. When the soup is almost dry, add salt.

7. Stew until the meat is soft and waxy, and the noodles are soft and rotten, you can get out of the pot.

Tips:
It is best to choose vermicelli that is strong and resistant to cooking. When frying the sauce, you can use the oil from the previous frying to make the stewed meat more fragrant.