Super detailed version of braised noodles with mutton and beans
Overview
Braised noodles are also called steamed noodles here. It is a very homemade pasta. The noodles are steamed first, then the mutton and beans are stir-fried, and finally they are simmered. The noodles absorb the delicious flavor of the soup, and it tastes really satisfying!
Tags
Ingredients
Steps
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Steam the noodles in a pot with cold water, then steam over medium heat for about ten minutes.
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Wash and slice the lamb ribs.
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Wash, drain and cut celery into sections.
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Wash and cut the beans into sections.
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Chop onion, ginger, dried red pepper and set aside.
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Heat the pan with cold oil, add onions and ginger and stir-fry until fragrant.
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First add the beans and stir-fry quickly until they change color. Add a pinch of salt to taste.
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Add celery to the pot and stir-fry until raw, remove and set aside.
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Wash the wok and dry it. Add additional oil, stir-fry a few Sichuan peppercorns over low heat until fragrant, then remove the Sichuan peppercorns and discard.
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Stir-fry onions and ginger until they turn yellow.
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Pour in the mutton and stir-fry quickly over high heat until it changes color.
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Add dry red chilies and stir-fry quickly. Add a little soy sauce to the pot and stir-fry evenly.
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Add appropriate amount of boiling water and simmer the mutton for about 30 minutes.
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When the mutton is tender, add the beans and celery that have been fried in advance. Add light soy sauce, salt, and thirteen spices to taste.
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Steamed noodles are placed on the dish. Small fire.
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Carefully pour out the soup from the pot.
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Pour evenly over noodles. Note that it is not poured all at once, but in small amounts in batches. This makes the noodles more flavorful.
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Simmer over low heat until the soup dries up, then mix the vegetables and noodles.
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The fragrant mutton and beans braised noodles are ready!
