Steamed Lom Noodles with Dried Beans
1.
Dried Beans Soaked in Blisters
2.
Cut into inch segments
3.
Mix the thin noodles evenly with about 40 grams of oil, and steam them on high heat for 20 minutes. After steaming, take them out and shake them out immediately. Do not let the noodles stick to each other.
4.
Cut the foreleg meat and cut the fat separately
5.
First fry the fat over a low heat, then add minced ginger and stir fry until fragrant
6.
Pour in the pork slices, add five-spice powder and straw mushroom soy sauce. Use more soy sauce. The color of the noodles depends on it.
7.
Stir fry until the meat changes color, add about 400 grams of boiling water and cook for half a minute
8.
Add dried beans, add salt,
9.
Stir well and cook for another half a minute to remove from heat.
10.
Put the steamed noodles into the dish and stir evenly
11.
Spread the mixed noodles on the cloth and steam for 15 minutes
12.
Mix well again