Shanghai style mixed noodles with fried sauce
By CasandraRyan
Director Li Shaohong said: "There are a thousand versions of Dream of the Red Chamber in the hearts of a thousand people." I want to say that every family also has its own bowl of "Zhajiang noodles"~~~ Whether authentic or not ~~ It's your bowl of "noodles"! Because certain Bai insists on the principle of not eating "meat paste", the meat sauce in our house is made of diced kaka ~~
Recipe Recommendations
- pork belly appropriate amount
- Zizania appropriate amount
- potatoes appropriate amount
- carrots appropriate amount
- Fresh mushrooms appropriate amount
- dried bean curd appropriate amount
- peanuts appropriate amount
- handmade noodles appropriate amount
- cooking wine appropriate amount
- green onions appropriate amount
- ginger slices appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- bean paste appropriate amount
- rock sugar appropriate amount
Steps for Shanghai style mixed noodles with fried sauce
1
Add a small amount of oil, stir-fry the peanuts over medium to medium heat, and let them cool aside.
2
Three portions of fat and seven portions of lean pork belly, cut into square dices ~~ After rinsing with clear water, add a little cooking wine and marinate for a while, and cut into dices of similar size.
3
Saute the green onions and ginger slices in hot oil until fragrant, then add star anise, fragrant leaves, and cinnamon.
4
Add the diced pork and stir-fry the fat part of the oil well.
5
and a small handful of pepper.
6
Add potatoes and carrots in turn.
7
Zizania diced...
8
Dried tofu ~~~.
9
After frying well slightly, add a large pot of water, the basic height is parallel to the ingredients. Because it takes a little longer to stew.
10
After the water is boiled, turn to a low heat. At this time, add some soy sauce to color it, and add it according to the color you like. I like red color, so I don't add too much, about 3 tablespoons.
11
Rock sugar...
12
Then add appropriate amount of bean paste.
13
Add a little cooking wine, stir well, cover and simmer over low heat for about 45 minutes. Finally, turn on high heat to collect the juice, because the potatoes are easy to get to the bottom. Finally, use a spatula to stir carefully next to it. Just decide how much soup you like.
14
Because I wanted to mix the noodles, I specially reserved some more soup. Finally, I turned off the heat and added chicken essence to make the pot!!
15
After cooking the hand-rolled noodles, pick up and drain the water, place them in a bowl filled with cold water and ice cubes, let stand for 1 minute, wait until the noodles become delicious, remove them and mix well with the sauce, and you can eat!!
16
When eating, mix in fragrant peanuts ~~ That's beautiful ~~~~