Authentic method of noodles with gravy

Noodles are divided into "clear brine" and "mixed brine". Clear brine is also called "water brine", and mixed brine is also called "thickening brine". Although the method is different, it tastes different when eaten in the mouth. Let me introduce you to the authentic method of noodles with gravy. Welcome to read!

Authentic method of noodles with gravy

Materials: yellow flower 11g, auricularia auricula 11g, hazelnut 11g, pork belly 11g, fried tofu 11g.

seasoning: 15g soy sauce, 5g salt, appropriate amount of onion, appropriate amount of ginger, appropriate amount of aniseed, two cinnamon, and one egg.

Exercise:

1. Soak the yellow flowers, fungus and mushrooms in warm water in advance. After soaking, remove and wash for later use. Don't pour out the water.

2. Pork belly is cut into larger pieces, fried tofu is cut into slender strips, onion is cut into sections, ginger is cut into thick slices, and eggs are beaten evenly for later use.

3. put a little oil in the wok and heat it. Stir-fry the meat slices until they turn white. Pour in soy sauce and stir fry for about fifteen seconds.

4. First, pour in the water of mushrooms, then put some boiling water to boil, add star anise, cinnamon, ginger and onion, cover the pot, and simmer for about 21 minutes to half an hour.

5. Time is up. Put the fried dried tofu with yellow ears together, add salt, bring to a boil, cover the pot, and cook for about five minutes on medium heat.

6. Squeeze out the onion, ginger, cinnamon and aniseed as much as possible, then thicken until the soup is thick.

7. Turn down the heat, pour the egg liquid into the salt water to form a thin line, wait for a moment, move it in one direction with a spoon, and gently stir it, and it will bloom.

8. Cook the noodles and put them in a bowl. Pour salt water and eat them.