Colorful braised noodles

As a native of Shanxi, pasta food was the main food that grew up with me. Today, I would like to introduce to you how to make good braised noodles.
Braised noodles are also home-made pasta food that Shanxi people like. There are also places in Shanxi called braised noodles. The method is also relatively simple. The main ingredients are beans and meat, and the rest are added according to your preference. After one pot, there are meat, vegetables, and staple foods, which is very suitable for small families to eat in small bites. To make delicious Shanxi braised noodles, I summed up the following 12-word secrets:

1. Mixing dough: When making Shanxi braised noodles, there is a knack for mixing dough. The harder the dough, the more muscular the noodles will be.

2. Rolling dough: There are also skills in making Shanxi pasta dough rolling: "Push it three times, reverse it three times, and roll it until the dough turns around."

3. Cut surface: Cut surface is the most challenging tool. The noodles used to make Shanxi braised noodles should not be too long or thick. They need thin short strips so that the braised noodles will not stick.
Company.

4. Meat selection: Shanxi people usually love to eat pork hind legs and pork tenderloin. The most expensive pork belly in the south is called "fat meat" by Shanxi people and is used to make meat dumplings
There are also those used to make roast meat during the Chinese New Year. Therefore, to make authentic Shanxi braised noodles, it is best to use pork hind leg meat, and use lean meat and meat when making it.
Separate the white meat, cut the lean meat into slices, and cut the white meat into approximately the same size (for example, half a finger long). Cut white meat and red meat separately
It's for frying pork-this is another specialty of Shanxi (because I don't have pork hind legs at home, I use pork belly today, so
So, I will introduce the practice of frying meat in the future.) This frying method and meaning are different from the frying method in Western food. The frying meat of Shanxi people is used for
Pour noodles or use it for ordinary cooking.

5. Sauce: The preparation of sauce is also the key to affecting the taste of braised noodles. When seasoning, mash the garlic into mud so that the aroma of garlic can be brought out. Mashed
In the garlic paste, be sure to add Shanxi mature vinegar, and more appropriate. Also, when dressing sauce, be sure to boil it
The vegetable soup is blended together with mashed garlic, Shanxi mature vinegar and coriander (if you don't like the flavor of coriander, you can replace it with shredded shallot). this
Only the braised noodles made in this way have Shanxi flavor and have a fragrant aroma!

6. Shake the noodles: Shake the noodles means that after the noodles are stewed, take a pair of long chopsticks and pick N more noodles together, move them to a height of 15 - 20CM away from the pan surface, and shake your arms
Let the noodles fall into the pan. The purpose of this is to shake the sticky noodles loose and evenly. Just turn on the minimum fire and shake and shake
Shake it until the roots of the noodles are clearly defined, the sauce in the pot is exhausted, and the soup is dry, and the whole pot of noodles looks "undried", the braised noodles are ready!