Braised pork noodles
Overview
The braised pork noodles are made with simple ingredients, but the taste is not compromised. In addition, the hand-made noodles are smooth and chewy after being kneaded patiently by myself. Every time the family eats a bowl of braised pork noodles, they can’t wait to eat it quickly, and they can’t finish it at all.
Tags
Ingredients
Steps
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Knead the dough 1 hour in advance, wake up for half an hour, then knead it with your palms continuously, and then let it rest.
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Prepare all the ingredients, dice the onion, boil and peel the two eggs, soak the mushrooms and dice them, dice the green peppers, chop the ginger, garlic, and cilantro, and mince the pork into coarse mince for later use
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Add rock sugar to the oil pan and melt over low heat.
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When the rock sugar melts, add the minced meat and stir-fry to coat with the sugar color
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Then add mushrooms, onions, ginger slices, garlic and scallions in order and stir-fry until fragrant.
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Then add an appropriate amount of light soy sauce, cooking wine, salt, dark soy sauce, oyster sauce, and sweet noodle sauce
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Add eggs and enough water, bring to a boil over high heat, then simmer over low heat for at least 1-1.5 hours.
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While the meat is stewing, remember to knead the dough for a while. The longer the kneading time is, the stronger it will be, and then roll the dough into noodles.
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Boil a pot of water, add a small amount of salt and cooking oil to the boil, then cook and drain into cold water.
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Simmer the meat until about half of the soup is reduced. If there is too much soup, turn on high heat to reduce the juice appropriately.
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Add noodles and small green peppers, stir-fry until browned, and finally sprinkle with coriander and chopped green onion and serve.
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Finished product
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A simple bowl that will leave you with endless aftertaste after eating it.
