Name: Yellow on Both Sides
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Dried noodles; 80g Flat tip bamboo shoots; 50g (foaming hair) Black Fungus; 80g Pork shreds; Some Salad oil; 2 tablespoons Cooking Wine; a little salt; Some Corn flour; a little Chicken noodles; A few drops sesame oil; a little chopped green onion

Yellow on Both Sides

by Mother Maizi

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Liangmianhuang is a traditional noodle dish in Suzhou, Jiangsu Province. It was once called "the emperor of noodles" and was expensive. The production of "two-faced yellow" is quite laborious. You need to fry both sides of the noodles into golden brown, then remove them from the pan and place them on a plate, and then pour the toppings and marinade on them. The noodles will taste delicious when they suck enough juice. . "

Yellow on Both Sides

1. How much shredded pork marinated in cooking wine, salt and cornstarch for a while

2. Raise the frying pan, add the shredded pork and fry until the color changes and serve.

3. Soak the dried flat tip bamboo shoots in advance until soft

4. Squeeze the water, tear into silk and cut into small pieces for later use

5. Soak and wash the black fungus in advance

6. Cut into filaments for later use

7. This is the prepared three wires

8. Put an appropriate amount of water in another pot and boil, then add the dry noodles. After boiling, let the cold water boil again to turn off the heat.