Soy Pot Noodles
1.
First marinate the shredded pork with salt, cooking wine, sweet potato powder and a few drops of water for later use
2.
Dry fungus and yellow flowers are soaked in cold water a few hours in advance. It is best not to use boiled water to soak. Not to mention the loss of nutrients, the taste is even worse.
3.
Cut the carrot into thin strips, remove the soaked fungus, remove the stalks of the yellow flowers and clean them, cut the tofu into thick slices, peel and slice the tomatoes in boiling water, and cut the ham into diamond-shaped slices.
4.
Heat the oil in the pan, pour the marinated shredded pork and stir-fry until loose, add ginger, garlic slices and half a spoon of Pixian bean paste, not too much, then add shiitake mushrooms, fungus, yellow flowers and carrot shreds and stir fry Once, immediately pour the bone broth, if not, add water, but it must be boiling water, otherwise the soup will not be fresh
5.
Bring water to a boil in a pot, add tofu and tomatoes, boil the ham until the water is boiled, the noodles, the general two-knife dry noodles will do, it is best to break the noodles into two pieces, boil the noodles, put appropriate amount of salt, chicken essence, light soy sauce , Wait for the water in the pot to boil for the second time, click the cold water for the second time, add proper amount of vinegar to turn off the fire
6.
Use a larger container to serve the noodles, I like soup
Tips:
The soup should be wide, the dishes should be more, and the noodles should be less. In addition, the vegetables added can be matched according to your preferences, but yellow flowers and fungus are essential
