Saozi Noodles
1.
Knead 280 grams of flour and 140 grams of water to form a smooth dough (if you have hand-rolled dough, you can start from step 5)
2.
Wrap the dough with plastic wrap and let it stand for 20 minutes (you can use this time to cut vegetables)
3.
Roll out the dough into slices, the thickness is according to your needs
4.
Sprinkle a little flour on both sides, then fold it up and cut it into a suitable width, then shake it open to make a hand-rolled noodle
5.
Soak the black fungus in advance and cut into small pieces, dice the dried tofu and carrots, and cut the pork belly into pieces for later use. Dice the bell pepper and prepare the green onion, ginger, and garlic. (If you like spicy food, you can replace sweet pepper with chili)
6.
Heat the pan over high heat and pour the oil in to 80% heat. Turn to medium heat. Pour in the meat and stir fry for 1 minute
7.
Add ginger and garlic and stir-fry for 2 minutes, then add the soy sauce cooking wine, add salt, and stir-fry until the meat is colored
8.
Then add 100ml water
9.
Boil until thick and juicy, pour in all the side dishes
10.
Stir-fry until it is evenly colored, then add 350ml of water and cook for 8 minutes. Add chicken essence, sprinkle with chopped green onion, and set aside. (If you like thicker, you can thicken the soup)
11.
Boil the water in the pot and cook the noodles. Add a small amount of cold water and cook twice
12.
After the noodles are cooked, remove them and pour the soup on top.
Tips:
If you like to eat spicy food, add some chili to taste better. I think there are children who eat it without chili. They are all served with spicy sauce. The taste is superb. It must be made with handmade noodles. Dry dried noodles do not have this taste. The taste is up.
