Qishan noodles with minced meat is a famous snack in Xifu, Shaanxi Province, and it is also a good dish for weddings and funerals in rural areas of Guanzhong. The authentic Qishan whistle noodle is a water banquet. Tourists keep coming, and the party won't end. Authentic Qishan noodles with minced meat are characterized by oil, frying (scalding), sour and spicy. The important thing is that the soup is wide and small. The average child eats five or six bowls. It is common for young people to eat twenty or thirty bowls at a time, and one bowl is the head of a chopstick. Besides, soup is useful. At first, they only ate noodles instead of soup, then they put the soup back into the pot and continued to cook, and then they drank the last bowl. Nowadays, people pay attention to hygiene and generally don't drink "Hui Guo Tang"
material
1. Saozi material: 500g pork belly, 300g Qishan grain vinegar (which can be replaced by rice vinegar), 60g rice wine, Jiang Mo, pepper powder, spiced powder, Chili powder, pepper, salt, soy sauce, sugar and chicken essence.
2. Ingredients: yellow flowers, fungus, carrots, dried citron, celery (only stems, no leaves), Jiang Mo, shallots (or leeks), 3 eggs, and appropriate amount of Chili oil.
3. Qishan hollow noodles 500g (if ordinary noodles are not available in the supermarket).
working methods
Making Qishan SAO Zi:
1, pork belly with skin changed, cut into 2-3MM thick pieces.
2. Heat the pan over medium heat, add the sliced meat and stir-fry until the water is exhausted. Cook the rice wine, add Jiang Mo and stir fry.
3. Pour in 250g rice vinegar and light soy sauce, add pepper powder and spiced powder, bring to a boil over high fire, and simmer for 30 minutes.
4. Turn to medium heat, add Chili powder, salt and sugar to collect juice, and turn off the heat when the soup is red, bright and thick.
Making ingredients:
1, yellow flowers and auricularia auricula are soaked in advance and washed. Cut the yellow flower into 1CM pieces, and cut the auricularia into filaments.
2, carrots, dried citron, cut into thin slices the size of a thumb cap, celery shredded, cut in the middle, cut into 1CM square particles.
3. Add a small amount of oil to the wok, heat it, add Jiang Mo, yellow flowers and fungus, stir fry, add soy sauce and salt, stir fry until cooked, and put it on a plate for later use.
4. Add a small amount of oil to the wok, add carrots, dried citron and celery, add vinegar, stir fry quickly, and add salt to the pan for later use.
5, the eggs are scattered, spread into a thin egg cake with a pan, and cut into diamond-shaped pieces; Chop shallots (or chop leeks into small pieces) and put them on a plate for later use.
Soup:
1, add more water to the wok (because the soup on Qishan whistle is wider, add more water) and boil.
2. Pour the remaining rice vinegar, add soy sauce, salt, sugar, chicken essence, pepper and pepper powder to make a soup with moderate sweetness. Turn off the fire and keep the soup rolling.
Cooking noodles:
1, add water to the soup pot to boil, cook fine noodles, turn down the heat and cook for 2-3 minutes (Qishan hollow noodles take a little shorter time, ordinary noodles take a little longer time), remove and put them into a bowl.
2. Add Chili oil, put Qishan Sapium sebiferum, Auricularia auricula, carrot, dried celery, sliced egg and onion on the surface, and pour into hot soup. A bowl of steaming, sour and delicious Qishan minced meat noodles is ready.
skill
1, Qishan SAO Zi is mainly rice vinegar, without adding any water. It's sour and spicy, and it's well preserved. It won't go bad if you don't put it in the refrigerator for ten days and a half.
2, the key to soup is to master the amount of vinegar, the tunnel is not all here.