Dalu noodles
Mushrooms and fungus are smooth and tender, and you don't need to add too messy ingredients, otherwise it will cause trouble.
Recipe Recommendations
- small mushroom of 20
- black fungus 20 flowers
- pork belly 150 grams
- water starch appropriate amount
- octagonal 3-4 a
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt a little
- sesame oil 2 teaspoons
- rock sugar 6-7 grain
Steps for Dalu noodles
1
See the pictures for the main ingredients. Initial processing: soak the mushrooms thoroughly, wash, remove the stalks, and shred them, and keep the last mushroom water for later use; soak the black fungus, cook it, and cut it into pieces for later use; chop the onions, ginger and garlic for later use. Green vegetables are used to adjust the taste, so never put them in Luzhong.2
Put oil in a frying pan, stir-fry the onions, ginger and garlic until fragrant, pour the pork belly into the pan, stir fry until color changes, add soy sauce and rock sugar, and stir fry until the meat is cooked.3
Add shredded mushrooms and pork belly, stir fry for a few minutes, add fungus and soy sauce in turn, and continue to stir for a few minutes.4
Add mushroom water and star anise into the pan, cover and simmer over low heat for 10 minutes, add water starch to thicken, add sesame oil after taking off the pan and mix well.
5
Boil the wide cut noodles or noodles until 90 ripe, remove and place them in a large bowl, place the green vegetables in the noodle soup and blanch with water, open the pan and remove them and serve on a plate.