Ingredients details

One pack of lotus seed rice noodles and half a catty of pork shank meat (fat and lean)

Two pork ribs

Granded winter vegetable sweet potato starch

Doubanjiang rapeseed oil

Red oil chili soy sauce

Dark soy salt

Chicken essence white pepper Powder

Ginger and garlic

Chives and pepper powder

Detailed steps for making lotus seed rice noodles

1. Lotus seed rice noodles come from our hometown in Sichuan Specialties, one of the so-called private customizations. Broken rice and winter vegetables come from Nanchong, Sichuan. The rice noodles are delicious, so-called private customization.

2. Rinse the pork ribs first, then blanch them in boiling water for a few minutes. After rinsing the blood foam, add chopped ginger and cook for about 3 hours.

3. Soak the rice noodles in boiling water for 10 minutes, then rinse with cold water, drain and set aside.

4. With the soup simmering in the pot and the rice noodles ready, you can start chopping the minced meat. Cut the pork into small pieces first, then chop into minced meat. Because minced meat is widely used, I made more today. This step is a great test for a weak woman like me who has no strength to tie the chicken. Now I can't even lift my hands when writing the recipe. Even so, I am still willing to do it this way, because the meat produced by the meat grinder cannot achieve the delicate and chewy texture at all.

5. Chop the minced meat, add bean paste, light soy sauce, and cooking wine, knead evenly with your hands, and marinate for ten minutes. Chop ginger and garlic, and chop green onion.

6. The bean paste I use is made by my father himself. The process is very complicated, the color is ruddy and fragrant, and the spiciness is mild and long-lasting. It is the third so-called private customization.

7. Add delicious minced meat and moistened starch and mix well. It should not be too dry. You can add a little more water. The best way to mix thoroughly is by hand, just wear disposable gloves.

8. The starch is made by grinding and drying the sweet potatoes grown by my uncle's family. It is the fourth so-called private customization.

9. Heat oil in a pot. When the oil temperature is 80% hot, stir-fry minced meat until loose. Add ginger and garlic and stir-fry together.

10. The rapeseed oil used here, as mentioned in Tip of the Tongue 2, is the fine rapeseed oil brought back by Mr. Fan from Liangshan, Sichuan. It is the fifth of the so-called private customization.

11. Cook in cooking wine, add a little white pepper, add an appropriate amount of dark soy sauce according to the color, turn to low heat, and slowly press out the fat in the minced meat. At this time, the aroma will come out. .

12. Stir-fry over low heat for about ten minutes, and a bowl of juicy meat with a rich color and rich flavor is ready. The meat sauce can also be used with fried vegetables, steamed buns, and fried rice. It is very powerful and can be destroyed by frying more.

13. Boil water in the pot. After the water boils, add rice noodles and blanch until cooked.

14. Put an appropriate amount of salt and chicken essence at the bottom of the bowl, scoop the cooked rice noodles into the bowl, and then pour the steaming tube bone soup in the casserole. Scoop a spoonful of oily meat sauce, put some winter vegetables, sprinkle some chopped green onion and pepper powder, pour some red oil chili, oh!

15. Friendly appearance: Chef Yang’s special red oil chili, isn’t it tempting? The so-called private customization No. 6.