Inner Mongolia braised noodles
Overview
My husband is from Inner Mongolia. Although he is not picky about food, he always misses the food in his hometown. It’s hard to find restaurants in Inner Mongolia that suit the taste in Tianjin. I heard him talk about it a lot, so I tried it once. Unexpectedly, he ate a lot in one go and said it was the best he had ever eaten. I have never eaten Inner Mongolia braised noodles, and the cooking is definitely not authentic, but this meal similar to his hometown can comfort my homesickness.
Tags
Ingredients
Steps
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Ingredients: Spare ribs, green beans, wide hand-rolled noodles (should be sold wherever noodles are sold). Wash and dry the pork ribs, wash and tear off the tendons on both sides of the beans and break them into small pieces.
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Ingredients: cinnamon, pepper, aniseed, bay leaves, green onions, ginger slices. Use two tablespoons of oil to saute all the spices until fragrant. Take them out and put them into the spice box (this will save you the trouble of picking when eating).
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Stir-fry spices into the feeding box.
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Stir-fry the pork ribs in spiced oil until golden brown, add cooking wine, soy sauce, and oyster sauce, stir-fry evenly.
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Add more water, at least enough to cover the ribs, put in the seasoning box and simmer over low heat for 15 minutes.
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When the ribs are 7 minutes cooked, add beans. After boiling, add salt to adjust the saltiness.
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Place the noodles on top and cover the pot, bring to a boil over medium heat and simmer for about ten minutes until the soup is almost reduced. (You should leave more soup, otherwise the noodles will be very dry and taste bad)
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Mix well, plate and done!
