Name: Qishan Boiled Noodles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 20g Dried yellow flowers; 20g Dried fungus; 50g Dried Tofu; 1/2 root carrot; 4 pieces garlic; 1 piece egg; 1 piece Qishan dried noodles; 1 Green garlic; 2 tbsp Cooking Wine; 150ml Vinegar; 2 tbsp Soy sauce; 2 tbsp Chili powder; 2 pcs star anise; 1 Bay leaf; 1 stage Cinnamon; 1 Green onions; 20g ginger; 3g Five spice powder

Qishan Boiled Noodles

by Little Ai Chef

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Qianzi noodles are Shaanxi's flavor snacks. There are dozens of varieties. They are thin, gluten, light, sour, spicy, and fragrant. They are soft and smooth to eat. Among them, Qishan Qianzi noodles are the most famous. The characteristics of simmered noodles are slender noodles, uniform thickness, fresh fragrant simmered noodles, shiny and ruddy noodle soup, fresh and fragrant, thick but not greasy. The local flavor of Qishan simmered noodles is particularly strong, and it is famous for its hot and sour. Qishan noodles require a wide soup, that is, more soup with less noodles, and highlights the hot and sour taste. The so-called fried noodles, that is, the noodles must be hot and oily to reflect the characteristics of the noodles. "

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.