Stewed pork rice noodles are also called stewed rice noodles. I remember that when I was in high school, I sold them in small shops near the school. Sometimes I ate them as breakfast, and sometimes I ate them as rice if I didn't go home. Anyway, I don't know how many rice noodles I ate at home. Three delicacies rice noodles, small pot rice noodles, casserole rice noodles, braised pork rice noodles, stewed rice noodles, bridge rice noodles, sour and spicy rice noodles, etc. There is also one of my favorite rice noodles at that time, mutton rice noodles. I remember there is a restaurant called "Liupanshui Mutton Rice Noodles". They are very delicious, heh.
The most important thing about today's stewed rice noodles is of course the braised pork. The taste of the stewed pork determines the taste of the rice noodles, but the texture of the rice noodles is also very important. Unfortunately, I can't eat fresh food here. Hehe.
Stewed pork rice noodles
Recipe Recommendations
- pork appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- green onion appropriate amount
- braised pork appropriate amount
- clove appropriate amount
- chili powder appropriate amount
- white sugar appropriate amount
- black pepper appropriate amount
- pepper powder appropriate amount
- spiced powder appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
Steps for Stewed pork rice noodles
1
Wash the pork with fat meat and cut into dices about 1 cm in size.
2
Chop the ginger and garlic into minced powder, and a little cloves (it's hot, put it less, if it's too much, the aroma will be too strong and delicious).
3
Heat a little oil in the pan (not too much, the fat will come out), add the ginger, garlic, and cloves, stir fry.
4
Add chili powder and stir fry well.
5
Add the diced pork, add 4 spoonfuls of white sugar, and stir fry for a few minutes to allow the fat to stir up some oil.
6
When the diced pork doesn't look so fat, add a large spoon (spoon) of soy sauce, two tablespoons of cooking wine, appropriate amount of salt, chicken essence, black pepper powder, pepper powder, and five-spice powder, and stir fry for a while.
7
Stir fry for about two minutes, add a little water, mix well, cover the lid, and turn to low heat and simmer for 40-60 minutes.
8
Save the soup and don't dry it (it's easy to dry it if it's too hot). It's ready to go.
9
Cut the green onions into chopped green onions, boil the dry rice noodles until soft and remove them (boiled until they can be eaten directly). It is better to have fresh rice noodles. Spoon a few spoonfuls of stewed meat, add a few spoonfuls of soup, sprinkle with chopped green onions, and add a little salt. Eat it.
10
You can also sprinkle with some chopped peanuts for better taste.Stewed pork rice noodles Make Tips
1. Leave some soup when braising the pork so that the rice noodles will not be too dry. 2. Just put seven or eight cloves in it (this amount of meat). There are also cloves in the five-spice powder. Too many will not taste good. 3. It is best to use pork with fat meat, which will taste better when stewed.