Yibin Burning Noodles
1.
Add some salt in a dry pan and sauté the peanuts over a low heat until they turn yellow and make a popping sound. Turn off the heat, remove the peanuts and let cool. The salt can be reserved for cooking.
2.
Peel the peanuts and put them in a fresh-keeping bag. Use a rolling stick to press them into crushed peanuts.
3.
Put more oil in the wok, add peppercorns, grass fruit, star anise, cinnamon, and bay leaves when 30% of the heat is hot and fry slowly to create a fragrance, then add some sliced ginger and two green onions and stir until the green onions dry and turn yellow. Remove the spices. Don't. Leave only the spice oil and pour out for later use. It doesn't matter if you have more spice oil, it can be used to make chili oil or to mix stuffing. on
4.
Blanch the sprouts with water to remove some salt and drain the water. Stir-fry the sprouts with the oil from the bottom of the pot with the spice oil poured out. Sheng out and spare.
5.
Finely chop green onion and ginger. Stir the minced meat with some oil.
6.
Put a little oil in the pan, add the minced ginger and stir fry until fragrant, and then stir-fry the minced meat. Add flower powder and sweet noodle sauce to stir-fry evenly and add some chicken essence.
7.
Boil the noodles harder, remove and shake as much as possible to dry them. Add appropriate amount of light soy sauce and mix well, then add spice oil and mix well. Don't put too much light soy sauce, sprouts and meat sauce are salty.
8.
Add chopped green onion, ground peanuts, meat sauce, sesame seeds, and a little sugar, mix well and serve.
Tips:
I made this slightly spicy and added a little chili oil directly. If you like only spicy. You can heat it with spice oil and pour it into chili noodles to become spicy oil. Then toss the noodles with spicy oil.
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