Sichuan Rice Noodles with Mixed Sauce

Name: Sichuan Rice Noodles with Mixed Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fat and Lean Pork; 500g Dried rice noodles; Some Green leafy vegetables; 100g Peanut oil; Some shallot; a little pepper; 30g Sweet noodle sauce; Some ginger; Some salt; Some MSG; Some Pepper noodles; Some Chili oil

by Spring sister

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Rice noodles with mixed sauce can be seen everywhere on the streets of my hometown. It is a staple food that is very close to the people. You can eat three meals a day in restaurants. The rice noodles in our small restaurant are sold not based on the size of the bowl, but on the "two". You can order according to your food intake, or 2 taels, or 3 taels, or 4 taels. You can order as much as you want. You can also order more. Two flavors, because there is more than one whistle in any restaurant. Most people like to have a bowl of steaming rice noodles for breakfast. The rice noodles are hot and eaten right away. When they are blanched, they are decorated with a few green and tender green onions.

In my home, there are two types of miscellaneous sauce rice noodles, the sauce-flavor type and the red oil type. Although they are all miscellaneous sauces, they have different tastes. Most of the items sold in the restaurant are sauce-flavored. What I will introduce to you today is also a sauce-flavored flavor. There are two flavors of clear soup and red soup. There is only one difference between the two, which is whether to add red chili oil or not. "

Sichuan Rice Noodles with Mixed Sauce

1. Chop the meat into minced meat.

Sichuan Rice Noodles with Mixed Sauce recipe

2. You can also buy ready-made minced meat at the supermarket.

3. Ginger slices.

4. Wash the wok, heat up, pour peanut oil, heat the oil, and pour minced meat.

5. Fry out the oil.

6. Add sliced ginger and pepper and continue to fry until the surface of the minced meat is slightly discolored, turn to medium heat, and add the sweet noodle sauce.

7. Stir-fry until spitting oil. The miscellaneous sauce is ready. The mixed sauce made from 500 grams of meat can be eaten many times.

8. Pour out the excess miscellaneous sauce, leave the amount to be eaten in the pot, add an appropriate amount of water or stock, after the high heat boils, turn to medium heat and simmer until the broth is strong, set aside.

9. Pour rice noodles and cold water into the pot at the same time in a ratio of 1:3.

10. Boil for 3-5 minutes, stirring a few times in the middle to prevent stickiness.

11. Turn off the fire, cover and simmer for 3 minutes, then remove and rinse off under cold water for later use. If the meal can be finished, you can continue to soak the rice noodles in cold water.

12. Wash the green onions and chop finely. Peel the garlic, pat, and chop into broken rice.

13. Take a large clean bowl, add 1.5 tablespoons of seasoning salt, Sichuan pepper noodles, a little MSG, garlic rice, clear soup and put these seasonings. If you like red soup, you can add 1-2 spoons of red pepper oil, as you like.