Steamed Lom Noodles with Cowpeas

Steamed Lom Noodles with Cowpeas

1. For extra-fine noodles, mix the noodles with an appropriate amount of oil before steaming, so that the steamed noodles will be more chewy and delicious

2. Then put it in the steaming compartment of the rice cooker and steam for 30 minutes

3. Take out the steamed noodles and shake them out immediately, and don't let the noodles become sticky.

4. For pork slices, choose a slightly fatty part, which tastes more fragrant. I generally like to use snowflake meat, but I can also use pork belly if I like to eat fat.

5. Put an appropriate amount of oil in the pan and fry the fragrant ginger, then pour in the meat and fry until the color changes, add five-spice powder and rice wine and continue to fry

6. Then pour in the straw mushroom soy sauce and stir fry evenly

7. Finally add about 150 grams of boiling water and cook for half a minute

8. Cut cowpea into inch sections

9. Add salt

10. Stir-fry for about one minute. Because it needs to be steamed again, the beans do not have to be fried.

11. Put the steamed noodles into the fried dishes

12. Stir evenly to allow the noodles to fully absorb the soup in the vegetables. The amount of soup should just be absorbed by the noodles, too much noodles will be sticky, too little noodles will be too dry

13. And put it in the steaming compartment again

14. Continue to turn on the steaming function, do not steam for 30 minutes this time, you can enjoy it in 15 minutes.

Tips:

The noodles must be very thin to taste