Spicy Noodles
by Leaf tree
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Soak the powder with warm water at least 10 hours in advance. If you eat it the next day, soak it the night before
2. Boiled tofu skin
3. Shred out
4. Cilantro chopped
5. Choose a bit with fatty meat for the hind leg
6. Dice, separate fat and thin
7. Put a little oil in the wok, 60% of the heat, add the fat
8. Stir out the oil
9. Pour in the diced lean meat and add a few drops of white wine to remove the smell and enhance the fragrance
10. Add two small pieces of fermented bean curd to the meat, pepper noodles, aniseed noodles, ginger powder, soy sauce and stir fry until fragrant
11. Add a little salt and chicken essence before cooking
12. Set aside
13. Put salt, sesame, and oil in the spicy noodles and boil it, then splash it, and finally add a few drops of white vinegar to make the spicy noodles more fragrant.
14. Dry the peppercorns in a wok on a low heat, and let them cool down. Roll the noodles into pieces
15. This is the spicy peanuts I made before, which can be deep-fried a little bit of peanuts
16. Boil the vegetables in a hot pot under the greens
17. Fish out for spare
18. Put the noodles in the water and cook for about two minutes after the pot is boiling.
19. Put it into a bowl, add pepper powder, oily chili pepper, pepper, salt, chicken essence, shredded tofu, greens, coriander, peanuts, diced meat, and soup with boiled noodles. Serve.
Tips:The vermicelli must be soaked in advance to soften it, and it is also delicious when replaced with vermicelli. If there is chicken soup, the taste
