Inner Mongolian Pork Ribs Braised Noodles
Overview
The Northwestern cuisine cooked by Northeasterners may not be authentic, but when you come to this place, you should do as the locals do and learn the eating habits and behavior here, right?
Tags
Ingredients
Steps
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Make peace with the noodles first. Add half a spoonful of salt to a flat bowl of white flour (for two people) and knead it with cold water to form a harder dough, which is the same hardness as the usual hand-rolled dough. Cover it and keep it awake until the food is ready.
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Heat the oil, add the cleaned pork ribs and fry until the surface is slightly brown.
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Add soy sauce, when the soy sauce boils and the aroma comes out, add boiling water and bring to a boil over high heat. Add five peppercorns and two aniseed. Simmer for forty minutes.
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Take advantage of this free time to wash the potatoes and cut them into small pieces, as uniform in thickness as possible.
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Forty minutes have passed and the soup has been reduced by more than half. At this time, add the beans cut into small pieces
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Appropriate amount of salt, be careful to be slightly saltier than the stew, otherwise the noodles will become bland as soon as you put them in.
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Add a spoonful of peppercorns. Simmer for fifteen minutes.
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Add the potatoes and simmer for ten minutes. At this time, the soup is basically gone, only there is some at the bottom. Please see the picture for details.
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Now add the noodles and simmer on low heat for ten minutes. The noodles will be cooked. This is how braised noodles come about. After ten minutes, when it's cooked, mix the noodles and vegetables together.
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Serve in a bowl and eat.
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This is the standard ingredient for Inner Mongolian braised noodles. It needs garlic, rice soup, and some shredded pickles. That’s it. You have to hold your belly and hold on the wall at night.
