Braised Bean Noodles
Overview
When I was getting off work, I heard from my colleague that she wanted to make braised noodles that night, and on a whim, I did the same thing. A person's dinner will also be meticulous, never deal with it, choose the dishes carefully, and wash them slowly. To be honest, this is not my specialty dish, but my specialty noodles, haha!
Tags
Ingredients
Steps
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Cut onions and garlic into slices and set aside. Put the millet pepper last, if you like it.
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Cut large meat into shreds and set aside.
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Wash the beans and set aside.
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Wash and slice tomatoes and set aside.
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Buy noodles from outside. Coarse, thin, thick and thin can be customized.
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Heat the wok and add oil. When it is hot, fry the peppercorns until fragrant, take them out, add the shredded pork and stir-fry.
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After the water is sautéed, add green onions and garlic slices and stir-fry until fragrant.
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Add the chili noodles and stir-fry the red oil.
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The shredded pork, fried in red oil, is bright red in color. (Chili peppers dried at home, spicy noodles pounded at home, without any pigment.)
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Then add dark soy sauce and stir-fry until coloured.
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Add the beans.
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Add the beans and stir-fry evenly.
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Add chopped tomatoes.
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Add salt, sugar, and a little chicken essence and MSG.
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Spread the vegetables flat and add boiling water without covering the vegetables.
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Turn down the heat. Add noodles.
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Split evenly.
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Cover the pot. Simmer over low heat. Do not open the lid in the middle.
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After ten minutes, open the lid, turn over, and mix the noodles easily with chopsticks. Remember, it’s just noodles, don’t touch the vegetables.
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Simmer for about ten minutes before opening the lid and mixing the noodles again.
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The third time I shook my face, it was basically discolored. There is still a little bit of soup left.
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When the soup is gone, turn off the heat and sprinkle some chives, millet and pepper to taste.
