Braised noodles with Chinese cabbage and fungus
Overview
Braised noodles with Chinese cabbage and fungus are a home-cooked noodle dish. The main ingredients are Chinese cabbage, fungus and pork. Easy to make and delicious.
Tags
Ingredients
Steps
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Wash about 6 leaves of Chinese cabbage, drain them and cut them into evenly sized cabbage cubes for later use
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Soak the fungus in warm water for more than 6 hours, but not more than 24 hours. Tear the soaked fungus into small pieces and set aside
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Peel off the skin of onions and garlic, clean and cut into chopped green onions and garlic slices
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Clean the old leaves and roots of coriander and cut into small pieces for later use
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The fat and lean frozen pork belly is slightly defrosted and then cut into evenly thick slices
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Clean the shells of two eggs and put them into a container. Use chopsticks to stir evenly into egg liquid
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Add an appropriate amount of peanut oil to the hot pot and stir-fry the pork belly slices until fragrant. Saute the chopped green onions and garlic slices until fragrant. Cook the cooking wine and light soy sauce
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Pour in the diced cabbage and water-frozen fungus and stir-fry until there is no moisture. Add an appropriate amount of water, cover the pot and bring to a boil
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After boiling, add appropriate amount of salt to taste
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Pour in the egg liquid evenly, push gently with a spoon and mix evenly, so that the egg liquid poured into the pot spreads and matures
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Turn off the heat and add a little chicken essence to season, sprinkle with coriander segments and stir gently again
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The noodles are prepared
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Next, start cooking the noodles. Add water to the pot and bring to a boil. Add fresh noodles and continue to boil. The softness and hardness of the noodles can be determined according to your own needs.
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Soak the noodles in cold water twice according to personal preference
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Drain the water and put it into a bowl
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Pour the marinated soup on top and enjoy!
