Qishan Boiled Noodles
1.
Prepare pork belly.
2.
Separate the fat and lean pork belly and slice them into thin slices.
3.
Add oil to the wok, put the fat in the hot oil pan, stir and stir constantly. Stir fry repeatedly until the fat is out of oil.
4.
Then put the lean meat and stir fry to dry the moisture of the lean meat.
5.
Add scallions, ginger, star anise, cinnamon, bay leaves, five-spice powder, cooking wine and stir fry.
6.
Add vinegar, soy sauce, and salt when the meat is mature.
7.
Add chili powder when simmering on high heat until Changshu.
8.
Simmer for a while, then it will be out of the pot, and the meat smut is ready to fry.
9.
Prepare the ingredients for the succulents.
10.
Cut carrots, dried tofu, and garlic sprouts into thin slices.
11.
Cut yellow flowers and fungus into finely divided pieces.
12.
Add bottom oil to a wok and sauté the chopped green onions. Pour dried tofu, garlic sprouts, carrots, fungus, day lily, add salt, monosodium glutamate, stir-fry,
13.
Put the pan on fire and spread the egg crust.
14.
Change the egg skin into a diamond-shaped piece for later use.
15.
In another pot, add bottom oil to the pot and sauté the minced ginger until fragrant. Add vinegar to cook the vinegar until fragrant.
16.
Add boiling water and bring to a boil.
17.
Add the glutinous rice noodles.
18.
Add meat simmered seeds.
19.
Bring to a boil, add a little chicken essence, an appropriate amount of salt, and finally sprinkle with egg crust and chopped chives.
20.
Add water to the boiling pot and cook under the boiling pot.
21.
After the noodles are cooked, transfer them to a large bowl and pour the soup on them.
Tips:
1. The choice of meat should be 7 points lean and 3 points fat. Can't be too thin.
2. More authentic Qishan simmered noodle vinegar should be used to highlight the acidity.
3. You can make a little more meat smut at a time, put it in the refrigerator, and take it as you eat.
4. It is best to put Qishan vinegar, or you can put vinegar if you don't have it.
5. Slow-cooked noodles need more soup and less noodles. Don't make too much noodles at once.
