Production materials of Piar Sichuan cotton:
Flour flour1600g, lean pork leg 500g, cooked bamboo shoots 200g, potherb mustard150g, soy sauce100g, monosodium glutamate 20g and cooked lard 250g.
Characteristics of pianerchuan noodles:
The noodles are fresh and tender, the bamboo shoots and vegetables are refreshing, and the noodles are slippery and thick.
Steps to make Daoxiao Noodles:
1. Cut the pig leg into pieces with a length of 4cm, a width of 1.5cm and a thickness of 0. 1cm. Bamboo shoots are cut into 3 cm pieces. Cut mustard into pieces.
2. Heat the wok on medium fire and divide the fire into several times. Add 15g cooked lard to each pot, stir-fry the sliced meat, bamboo shoots and soy sauce for about 5 minutes, add mustard seeds and 50g boiled water, and stir evenly. After about 5 seconds, wok. Keep the original soup and add 300 grams of boiling water to the pot. When frying, put the noodles in another boiling pot and cook for about 1 minute, remove the alkaline water, scoop it up with a bamboo fence, control the moisture, divide it into 10 portions, and pour each portion into a boiling soup pot and cook for 2 minutes. Add 2 grams of monosodium glutamate, pour in cooked lard 10 gram, put in a bowl, and cover with wild vegetables.