Saozi Noodles
1.
Mince the green onion and ginger, cut the fungus into thin strips after soaking, and cut the egg cake and all other ingredients into diamond-shaped slices
2.
After the pan is hot, add more oil than stir-frying... into the pork belly and stir-fry... the meat is a little hotter
3.
Add green onion and ginger
4.
Add chili powder and stir fry for red oil
5.
Add prickly ash powder...Here must be said that the prickly ash powder grown by the people who used it was really fragrant...this prickly ash powder is especially fragrant when used as chili oil
6.
Flavored Delta...I have used it instead of all soy sauce...except soy sauce...hahaha...
7.
Add vinegar...Add cooking wine...There is also rice wine...I don't have...I don't like to buy it for a dish...
8.
Heating water
9.
Add potatoes
10.
Kelp... tofu skin... fungus
11.
Add eggs... I don't like thin eggs... There is no egg feeling... Just make it a bit bigger... It may not look good...
12.
At the beginning, I said that using the leftover dough to make noodles must have begun to be scolded! Why? It's not authentic...haha...actually...the dough will wake up and then knead a little alkaline noodles into it...the noodles will be very strong! And whether the noodles are strong or not has something to do with how to cook them!
13.
Boiling water...cooking......
14.
The noodles must be cooked in ice water...change the water quickly...cool the noodles thoroughly...this is the key
15.
More soup and less noodles
16.
It's serving
