Sauerkraut Pork Noodle
by Xiaozhi
Favorite
Difficulty
Normal
Time
20m
Serving
2
Hot and sour noodle soup"
1. Add salt, cooking wine, light soy sauce and dried starch to the shredded pork, marinate for about 20 minutes, shred sauerkraut, slice garlic, shred ginger, cut green onion into chopped green onion, soak red pepper and cut into small circles
2. Pour the cooking oil into the pot, heat it up, pour in the silky meat, remove it,
3. Pour the remaining base oil into the peppercorns and saute, remove the peppercorns, put the onion, ginger, and garlic into the frying pan to get the fragrance.
4. Add soaked red peppers one by one, stir-fry the red oil in Pixian bean paste,
5. Pour the sauerkraut shreds into the pot and continue to fry until it is evenly mixed with the sauce
6. Pour the bone broth, bring to a boil, add salt, chicken essence, white pepper and dark soy sauce to the boiled broth,
7. Pour the fried shredded pork and cook for 1 minute before turning off the heat, drizzle a little sesame oil to turn off
8. Sit in another pot of water, boil, boil the noodles, the ramen bought in the supermarket, pour it into a pot of boiling water, after boiling, I usually cook for 3 minutes, remove it without hard core
9. After the cooked noodles are put into a large bowl,
10. Pour the prepared soup on the noodles and sprinkle with chives.
Tips:You need a little salt for the marinated meat. The light soy sauce has saltiness. When you pour it into the sauerkraut soup, the soup also has saltiness, so the shredded pork has a taste. It doesn’t need to be too salty. The bone soup is made by me in advance. The noodles made in this way are more fragrant than noodles made in clear soup. The specific cooking time varies with the type of noodles.
