Must-have saozi noodles - homemade Shaanxi saozi noodles

Overview

As a Shandongese who was born and raised in Shaanxi, saozi noodles are my favorite. The sour aroma of vinegar and the spiciness of spiciness make me fondly remember it. Although I am living abroad, I still like that bite of saozi noodles. I have no choice but to DIY it myself. There is definitely a difference from the authentic Qishan Sauce Noodles. What I make is pure meat sauce, which is suitable for mixing noodles and stir-frying!

Tags

• staple food
• home cooking
• homemade ingredients
• chili powder
• laba vinegar
• pork belly
• shredded ginger
• sichuan pepper powder

Ingredients

Steps

1. 1 Use pork belly, about 3 kilograms, and the pork belly after cooking is about one box of an ordinary 750ml Lock lunch box. It would have been nice to make it with diced pork, but I thought that diced pork was not satisfying enough, so I chose to cut it into slices.

   

2. 2 Do not put oil in the cold pan, just put the meat in and stir-fry.

   

3. 3 Stir-fry for a few times and then add shredded ginger and stir-fry.

   

4. 4 Fry until the meat slices turn white and the water and oil gradually come out.

   

5. 5 Add cold water to cover the meat slices, then cover the pot and simmer over low heat, a bit like stew.

   

6. 6 While waiting, prepare the vinegar, which basically takes about 400ML. There are actually many opinions on the choice of vinegar. Personally, it is recommended to choose vinegar from Shaanxi Dawang. The Laba vinegar I chose was brewed by my family last year, so I used it this year. In fact, you can also choose mature vinegar from Shanxi. After pouring the vinegar, open the lid of the pot and let the sour smell of the vinegar come out.

   

7. 7 Wait until the vinegar smell is almost gone, the water in the pot has almost evaporated, and the rest is basically oil. At this time, add chili powder and salt.

   

8. 8 After adding the chili powder, stir-fry the meat slices until the chili powder is fully absorbed by the oil, so that the aroma and spiciness of the chili can come out.

   

9. 9 The last step is to collect the juice. After adding chili powder, the saozi is filled with red chili oil. Okay, finally it's done, the red oil is flowing, and the meat slices are shiny.

   

10. 10 The last step is to put the pot in. Don't be anxious at this moment. You must wait for the pot to cool down before putting it in the pot, otherwise you will get burned. Okay, the hot sauteed seeds are served with 3 taels of leek leaves and garnished with a few green vegetables. It’s so good! ! ! !