Old Beijing noodles with diced pork
By RyanKuvalis
Traditional Beijing braised noodles have always been deeply loved by Beijingers. There was a custom in old Beijing long ago. Whenever there was a major dinner at home, such as weddings, birthdays or birthday celebrations for the elderly at home, guests had to be invited to a meal of braised noodles. The stewing of noodles is not only rich in materials, but also tastes particularly delicious.
Recipe Recommendations
- noodles appropriate amount
- pork belly appropriate amount
- mushrooms appropriate amount
- starch appropriate amount
- fungus appropriate amount
- Huanghua appropriate amount
- eggs appropriate amount
- aniseed appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Old Beijing noodles with diced pork
1
Cut pork belly into large slices.
2
Blanch the cut meat slices in water.
3
Prepare onion and ginger ingredients.
4
Add scalded pork slices to the scallion and ginger seasoning and boiled water until the pork slices are 80 ripe. Don't dump the broth.
5
Wash the fungus and mushroom yellow flowers soaked in advance and cut them into pieces.
6
Put fried chives and ginger into the pan.
7
Add in the cooked meat slices and stir fry.
8
Add soy sauce, cooking wine, sugar and stir-fry well.
9
Add in the chopped fungus, mushrooms and yellow flowers and continue to stir-fry.
10
Pour the stir-fried ingredients back into the broth, add salt and continue to cook until.
11
Add water starch and simmer over low heat until the soup is thick.
12
Sprinkle evenly with the egg mixture beaten with sesame oil.
13
Add chicken essence to taste.
14
Cook the noodles and
15
Pour it into a bowl while it is hot.
16
Pour on the marinade.