Braised noodles with shredded pork and beans
Ingredients: soy sauce,chicken essence,salt,noodles,beans,carrots,mushrooms,fungus,pig hind legs,pepper,cooking wine,starch,soy sauce,garlic moss
Recipe Recommendations
- noodles 200 grams
- pig hind legs 50 grams
- beans appropriate amount
- garlic moss appropriate amount
- fungus appropriate amount
- carrots appropriate amount
- mushrooms appropriate amount
- starch appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salty and fresh
- braised
- three-quarters of an hour
- ordinary
Steps for Braised noodles with shredded pork and beans
1
Lay cage cloth on the steamer drawer, put the noodles in, not compact them, fluffy them, and steam over medium heat for 15 minutes.
2
Spread the steamed noodles on the chopping board and shake them apart (add a little oil to make them stick).
3
Shred pork hind leg meat, add starch, cooking wine, pepper, salt, and soy sauce, grab well and pickle.
4
Cut garlic moss and beans into small pieces; dice carrots and mushrooms; tear fungus into small pieces.
5
Cut the onions, ginger and garlic into minced ground.
6
Put appropriate amount of oil in the pan and heat it, add the shredded pork and stir-fry until it changes color, and serve for later use.
7
Add onions, ginger and minced garlic in the base oil and saute until fragrant. Add garlic sprouts, beans, fungus, carrots and mushrooms and stir fry.
8
Pour in the shredded pork and stir fry.
9
Pour in the soy sauce, salt, and chicken essence and stir-fry well, add appropriate amount of water (just before cooking).
10
Take 6 chopsticks and place them on the pan three horizontally and three vertically.
11
Spread the noodles evenly on top.
12
Cover and simmer over low heat. When the soup is almost collected, remove the chopsticks and mix the noodles and vegetables well.