Wang Chang noodles are a famous flavor snack in Guizhou.
Ingredients: artificial egg noodles, pig large intestine, pig trough head meat or pork belly; Materials: Pig Wang Zi (that is, coagulated with fresh pig blood), cooked lard mixed with pig suet and large intestine oil, and hand-wrapped dried bean curd. Seasoning: Bazin pepper, ginger, onion, garlic paste, pepper, star anise, kaempferia kaempferia, soy sauce, vinegar, salt, monosodium glutamate, fermented bean curd with sweet wine, chicken soup or bone soup with bean sprouts and pork bones, and cooking wine.
Noodle processing: Authentic Wang Chang noodles should be hand-rolled egg noodles. When the noodles are ready, group them immediately, and group a bowl of noodles. Put the dough in a porcelain dish and cover it with wet gauze to prevent the surface from dehydration. The sandwich will not be penetrated after cooking.
Processing of pig intestines: The fatter the pig intestines, the better. Wash it inside and out, rub it repeatedly with salt and vinegar, rub sticky things on the intestinal wall, and then soak it repeatedly with clear water to remove the fishy smell. Cut the cleaned fat sausage into long sections of about one foot, put it in a pot with Zanthoxylum bungeanum, Illicium verum and Rhizoma Kaempferiae, cook it until it is half cooked, take it out and change the knife, cut it into pieces one inch wide and one inch long, and then put it in a casserole with Rhizoma Kaempferiae, Illicium verum, ginger and onion and stew it with slow fire for later use. You can't stew the intestines, or you won't chew them.
Processing of crispy whistle: Peel the steamed pork or pork belly, and then cut the fat lean meat into dices respectively. Clean the oil pan, pour in the diced fat meat, add salt, sweet wine and water, stir fry repeatedly with high fire, then add the diced fat meat and stir fry until golden brown, stir with cold water after frying the oil, take out the pan, add a small amount of vinegar and appropriate amount of sweet wine and stir fry in the pan, stir fry with low fire for 10 to 15 minutes, and take out the pan and filter oil for later use.
Processing of red oil: put lard mixed with pork offal and intestine oil into a pot, boil it with strong fire, put pepper into the pot, when the oil turns red, add a proper amount of water into tofu and grind it, stir-fry with ginger rice and garlic until the pepper turns golden brown, and then take red oil from the pot.
Sauté ing: Cut the hand-wrapped dried bean curd into two pieces, then cut it into small squares with a finger and a half width with a knife, fry it until the dried bean curd is tender yellow, take it out and put it in a casserole. Add appropriate amount of water to chicken soup, add ginger, a little kaempferia, star anise, appropriate amount of cooking wine and a little salt, and simmer it into a sauté.
Cooking noodles and ingredients: cook noodles vigorously with sausage, and boil the soup wide with water. When the noodles are boiled (about one minute), you can take out the soup with a colander, pour it into a bowl, add an appropriate amount of chicken soup, take five or six pieces of raw noodles with a colander, cover one side of the noodles slightly, then spread them on the other side with chopsticks and put in seven or eight crispy noodles.
The soup is bright red, the noodles are egg yolk, the fat sausage is white, the chopped green onion is light green, and the bean sprouts are golden yellow. When you hold it in a bowl and take it out, it makes people feel pleasing to the eye. When you hold it up and swallow it, it smells better. Noodles are crisp and refreshing, and the food is not sticky; The meat whistle is crispy and the intestines are tender; Spicy but not fierce, oily but not greasy; The soup is delicious and has a long aftertaste.