Sichuan's a burden

On New Year's Eve, there is always a snack noodle in front of the house or the restaurant outside. There's a saying that people eat long-lived noodles. It's not too late to make a proper Sichuan noodle today. Spicy perfumes are particularly delicious, and the pasta is a delicate course of work. But it can work if you do it the way you do it. Just use the right way. Harder food can work。

Recipe Recommendations

Egg noodles a
onion second root
pork belly a pound
Yibin sprout
mustard a
Jiang second sheet
garlic 3 petals
dried chili of 5
pepper 10 teeth
cooking wine half a spoonful
salad oil 3 spoons
soy sauce half a spoonful
sesame oil half a spoonful
Pi County bean paste two spoons
white sugar a little
vinegar a little

salty and fresh
cook
ten minutes
simple

Steps for Sichuan's a burden

We'll prepare the basics. Peanut rice is cooked and crushed with a knife. Little onions cut flowers. The supermarket buys an off-the-shelf bag of sprouts and chops up the flesh of a scrawny graft in the form of a little wine。

Pillies and dry peppers made from a pan of fire. After the fragrance, the dry pepper cut, the florist smashed。

Pipes up. Put it in. The meat dumplings are in the soy sauce. When the red oil comes out, the wine comes in。

Sprouts and gravy, turn the fire. Put them in dry peppers and peppers, and keep working. It's good to get the oil out. Meat braiding finished, fire out。

We'll make the bottom of the bowl now. Nasty. Jealous, sugar. Precious oil, this is based on personal preferences。

Get ready to hang the eggs to make this stretch. The boiler boils again, and then the cooler continues. Two times, that's the way it works。

Cooked noodles in the sauce bowl. White sesame, peanuts, onions。

And finally put on the good meat. Noodle soup. Not too much, just two thirds. A little bit of red oil in the greasy, and a bowl of delicious shoulder。