Name: Shaanxi Eight Monsters: Shaanxi Belt Pull Noodles, Super Detailed Steps
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 1 piece tomato; 200g water; 3g yeast; 1 piece potato; 1 piece carrot; piece Hind leg meat; piece tofu; Small handful Bean sprouts; Small handful vegetables; 1 tablespoon Caster sugar; A teaspoon Five spice powder; Some salt; Some Soy sauce; Some Oily pepper

Shaanxi Eight Monsters: Shaanxi Belt Pull Noodles, Super Detailed Steps

1. Prepare all the ingredients.

Shaanxi Eight Monsters: Shaanxi Belt Pull Noodles, Super Detailed Steps recipe

2. Potatoes, carrots, tofu, and hind legs are all cut into small dices about 7 mm, and tomatoes are cut into pieces for later use.

3. Put a little oil in the pan, put fine sugar, and fry the sugar color.

4. Add the diced meat, stir fry for color, add salt, soy sauce, and meat whistle to fry for later use.

5. Bring a little oil to the pan, add the cut potatoes, and stir-fry the diced carrots.

6. Add salt and five-spice powder.

7. Pour in tofu.

8. Stir fry out and set aside.

9. Pour in the cut tomatoes.

10. Add some water and fry to make tomato sauce.

11. Pour in the fried potatoes, carrots, and diced tofu.

12. Collect the soup (not dry) and add soy sauce to taste.

13. Pour flour and yeast into a basin and add water.

14. Add water while kneading, and knead it until it is three-light (pot light, hand light, surface light), this surface should be hard.

15. Leave it to wake up for 1 hour, don't let it go completely, just relax the dough. Divide the dough into small doses of approximately 70-80 grams each.

16. Roll the dough into strips.

17. Put it in the dish and apply a layer of oil (you can apply a little more).

18. Cover with a clean bag or plastic wrap and let it rest for 15 minutes.

19. The loose noodles are rolled into a beef tongue shape.

20. Use a rolling pin to press firmly in the middle.

21. Pick up the beef tongue-shaped dough sheet and pull it evenly from the middle to both sides. It is easy to pull at this time because the dough is moderately soft and hard, and the surface is oily. It can be more than half a meter long.

22. Then pull it away from the middle (just where the rolling pin was pressed).

23. When pulling, pay attention, one end is torn off, the other end is not torn off, so that one side is more than one meter long.

24. The water in the pot is boiled underneath, and the bean sprouts and greens are added when the noodles are almost ready. This noodle is very cooked, about 3 minutes, drizzle out the vegetables and meat whistle, and mix well with the oily spicy pepper.

Tips:
1. The stir-fried pork whistle is a bit similar to the braised pork made at home, but it must be small, fat and thin.

2. When kneading the noodles, you must knead it to three light levels. This noodles won't be too much water.

3. The dough is soaked, and it is enough to relax for 1 hour. Don't make big holes like steamed buns.

4. The dough can be brushed with more oil, and the dough can only be pulled with oil.

5. When the rolling pin is pressed in the middle, use a little force to make it easier to wait for the noodles to "divide into two".

6. When pulling the noodles, the strength should be even, so that the thickness of the noodles is the same, one end is torn off, and the other is connected.