Steamed Lo Noodles

Steamed Lo Noodles

1. The thin noodles are steamed in a basket for 10 minutes.

2. When the noodles are steamed, add oil to the wok. (Half more oil than normal stir-frying)

3. Add star anise and pepper in the cold oil. When the star anise and peppercorns turn black, turn off the heat and remove the star anise and peppercorns.

4. When the oil cools, turn on the heat again, add the bean paste and stir-fry on low heat.

5. When the bean paste is fragrant, add the meat and stir fry together.

6. After stir-frying, add the dark soy sauce and stir-fry again.

7. When the temperature in the pot is the highest, put the cooking wine, wait for the cooking wine to evaporate, and put in the stock (you can also put water). The amount of water is a little bit more than that of fresh meat. After boiling on high heat, add salt and turn to low heat and simmer for 10 minutes. Turn off the heat and set aside.

8. At this time, the first steamed noodles are also steamed. Let the noodles cool. Check it often. This will not only cool down quickly, but also make the noodles lumpy.

9. After the noodles are allowed to cool, I will pull the noodles into 8 cm sections, and separate the sticking noodles. After these are done, you can mix the cooked meat and the soup into the noodles. (This step is very important. The soup should just mix the noodles well. The broth is too much, it will not disperse after steaming, and it is very sticky, and the taste is not good. But the soup I put this time is a little bit less).

10. After mixing well, turn over every three to five minutes so that the noodles will loosen.

11. Wait for the noodles to cool completely (the noodles have been kept dry and loose) and steam the noodles for 15-20 minutes.

12. When steaming the noodles twice, cut the beans into sections about 2 cm and blanch them with water.

13. Put oil in the wok, as in step 3. After removing the star anise and pepper, add green onion, ginger and garlic until fragrant, add the blanched beans and stir-fry, add salt and monosodium glutamate (my hot dishes MSG and chicken are proficient in Don't put it) seasoning.

14. After the beans are fried, they can be mixed with the twice-steamed noodles. (For better storage, I never mix the Lomian noodles).

15. When the noodles are steamed, they should be shaken with heat. Put the fried beans aside, and the delicious noodles are ready.

16. Served with seaweed soup.

17. Plus the crunchy cucumbers, crispy shredded carrots and fresh garlic sprouts, how about it? This lunch is still delicious.