1. And noodles. Warm water to dissolve the yeast, mix it with flour to form a dough, and leave it to ferment in a warm place.
2.
Soak the pork belly with cooking wine for 10 minutes, add water and ginger, and cook until the bamboo skewers penetrate the pork and there is no blood.
After cooling, slice.
3. Tear the cabbage into slices, slice the garlic, prepare a spoonful of Pixian watercress
4. Pour a little oil in the hot pan, pour in the meat slices and stir-fry to get the oil. The meat I bought this time has more fat, and I have been simmering for a long time. When the meat slices are slightly curled and yellowed, they can be served first, leaving a little lard in the pot.
5. Saute the garlic slices, and stir-fry the Pixian watercress with red oil
6. Add the pork slices and stir well
7. Add cabbage, this time the amount of cabbage is very large, you need to stir fry to get the moisture
8. After frying part of the water, add sugar and soy sauce according to the taste. Since it is eaten with biscuits, the taste of the dish is better. I initially added a bit of Pixian Douban. The facts proved that this decision was wise.
9. A whole cabbage is not much fried. Sheng out, the fragrance has floated out.
10.
The cooked noodles are cut into small doses and rolled into small cakes. I use an electric baking pan to bake them from the front. They are easy to cook.
I was reviving the noodles in the morning, and they were ready before cooking. When I was waiting for the oil, I put the dough into the electric baking pan.
When the cabbage is put in the pot, turn on the switch, basically the cake can be out of the pot with the vegetables.
11. Cut the biscuits horizontally, insert the cooked pork, pour a little bit of vegetable soup, and start eating!
