Steamed Lo Noodles

Steamed Lo Noodles

1. Prepare the right amount of noodles. You can decide this amount according to the number of people.

2. Make sure to shake the noodles before they are steamed to prevent the steamed noodles from sticking together.

3. Steam in the pot for 20 minutes. When steaming, a small hole is dug in the middle. It is said that this will allow the steam to come out (the method taught by my mother.)

4. Marinate the pork belly with salt, light soy sauce, oil, shredded ginger, and starch for 20 minutes.

5. Wash the celery and soak it in water

6. Pour the right amount of oil into the pot, you can add more. When the oil is hot, add the marinated pork belly and stir-fry evenly.

7. A small amount of garlic can be added when the meat becomes discolored, which is good for de-blurring. Then add the fungus and celery prepared in advance, and stir-fry evenly.

8. Pour in the right amount of salt, dark soy sauce and five-spice powder, turn off the heat and set aside (don’t stir-fry too cooked)

9. Prepare a bowl of sauce, add water, a spoonful of salt, two bottles of dark soy sauce to the bowl, and a little sugar

10. Pour the prepared sauce into the steamed noodles. Be sure to stick the sauce on the noodles everywhere, and then shake the noodles with your hands to prevent it from sticking together.

11. Pour the prepared dishes into the noodles and mix well again.

12. Steam again for 15 minutes

13. The last step is mainly the taste of mother. If you don't think it is salty enough, you can prepare a little leeks and add a little salt and sesame oil. When the noodles are out of the pot, mix them well and you can wait and eat.

14. Because it’s so delicious, it’s a pity that I didn’t have time to take the final picture.

Tips:

As long as you work hard, you can do everything well. If you have anything you can tell me in private, let's talk together.