Shanxi Sour Noodles

Overview

Today ushered in the first rain in Beijing. The spring rain outside the window is slightly cool, and the flowers and plants are washing. Like a cat, he is curled up in front of the computer, typing words... I have been busy catching up on manuscripts in the past few days, and Lao Wan has just returned from a busy business trip. On these cool days, it’s best to have a bowl of Shanxi sour noodles that are sour and spicy. Thinking about it, I didn’t like noodles since I was a child, but during the 6 years I spent with Lao Wan, I not only liked noodles, but also made noodles with different flavors. Really, food and love are the only things you can’t live up to.

Tags

• noodles
• shanxi cuisine
• aged vinegar
• aniseed
• braised pork belly
• cabbage
• doubao
• fresh handmade noodles
• garlic sprouts
• light soy sauce
• organic pure peanut oil
• zanthoxylum bungeanum
• chopped green onion
• minced garlic
• salt
• tomatoes

Ingredients

Steps

1. 1 Let’s take a family photo first, and everyone will come to the bowl obediently in a while.

   

2. 2 . Dice the braised pork belly, tomatoes, and bean paste, cut the garlic sprouts into sections, and cut the cabbage into strips.

   

3. 3 Cut the cabbage into strips, blanch and set aside. Because Lao Wan is losing weight, he eats more cabbage and less noodles. Of course, cabbage can also be replaced with other green leafy vegetables such as spinach. Rapeseed, Chinese cabbage, etc.

   

4. 4 Heat oil in a pan, slowly cook the peppercorns and aniseed over low heat until fragrant, take them out, add chopped green onions and minced garlic over medium heat until fragrant, turn to high heat, add mature vinegar, and let out the aroma of vinegar.

   

5. 5 Add tomatoes, bean paste, braised pork and garlic sprouts, add appropriate amount of light soy sauce and salt, and stir-fry over high heat.

   

6. 6 Pour in an appropriate amount of stock, simmer over low heat, and the sour soup is ready.