Green Clam Braised Pork Stick Noodles
Overview
Southerners pay attention to freshness when eating noodles, so seafood is a necessity for cooking noodles, such as green clams, flower clams, squid, shrimps, crabs, etc., which are commonly used. In addition to the freshness of this noodle today, I also specially made braised pork to match it. After eating the lightly fragrant noodles, I took a bite of the rich meat flavor, which is very satisfying!
Tags
Ingredients
Steps
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Green clams are put in salt water to spit out sand
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Blanch the pork belly in water first and add a piece of ginger
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Cut the blanched pork and vegetables into thin slices
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Rock sugar for later use
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The marinades that need to be used include: star anise, cinnamon, bay leaves, fennel, cardamom, angelica, etc.
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Put the meat into the pot and fry for a while, then add ginger, marinade, ice, cooking wine, light soy sauce, dark soy sauce, add some water and bring to a boil, then turn down the heat and let it simmer
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I ate some poached eggs first
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One pound of stick noodles
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Dried shrimp skin for later use
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Pour cold water into the pot, add a piece of ginger, put the green clams in, and skim off the foam after it boils
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After skimming off the scum, you can see the green clam opens its mouth, and you can pick it up
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Add noodles
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Sprinkle with dried shrimps
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Grate some carrot shreds
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Cook until the noodles are cooked, remove the white core and add green vegetables
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The whole pot is full, this is my son's portion, half a bowl of noodles + an egg + green clams + braised pork + vegetables, it is full of nutrients.
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This is my husband’s bowl. I need to pour some red wine from my hometown to make it more fragrant. Why is there no egg? Hee hee...I was eaten away by the greedy little guy a long time ago
