Accessories: 3 star anise, onion and ginger.
Seasoning: soy sauce, salt, cooking wine, chicken essence and spiced powder.
Exercise:
1. Wash and slice pork belly, mix well with soy sauce, a little soy sauce, cooking wine and salt, and marinate for 20 minutes.
2. Shake the noodles evenly, pour in a proper amount of salad oil evenly, and wrap the noodles evenly with salad oil from bottom to top with both hands.
3. Wash the cabbage and tear it into small pieces by hand. Wash the bean sprouts and set aside.
4. Put the steamer on the fire, spread the dry cage cloth on the grate, put the noodles in loosely after boiling, and steam on high fire for 15 minutes.
5. Put the steamed noodles in a big dry container and shake them to make the water better distributed.
6. cook side dishes while steaming noodles. Put the wok on the fire, use medium heat, pour in appropriate amount of salad oil, add fragrant leaves and star anise when the oil is 70% hot (don't pour it out), then pour in the marinated meat slices, stir-fry and serve.
7. Stir-fry the shallot slices, garlic slices and ginger slices with the remaining base oil in the pot until they are slightly soft, then pour in the cabbage and stir-fry, then pour in the pork belly slices (including fragrant leaves and star anise), stir-fry evenly, pour in water, pour in soy sauce, soy sauce and salt, and cover the pot to simmer until the dish is almost seven-cooked.
8. Use a small pot to hold a proper amount of vegetables and soup, wrap the noodles a little evenly, put them in a steamer, and continue steaming for 20 minutes on high fire.
Tip:
1, fresh noodles must be wrapped with salad oil before steaming to prevent sticking together during steaming.
2. It is suggested that you use dry cage cloth, so that the steamed surface has little humidity and the bottom surface is still dry.
3. Shake the steamed noodles evenly, so that the water inside can evaporate quickly.
When frying side dishes, put more salt than usual, so that the noodles will be delicious. If you put as much as usual, the noodles will be very weak.
5. The key step has come. I hope you can wrap the noodles in vegetable soup bit by bit according to my method, instead of pouring the noodles into vegetable soup and stirring them all at once. Although it is a little troublesome and slow, the steamed noodles taste particularly good because they are evenly stained in the soup, and will not be caked because of the soup.