1. Making meat whistles

1. Select pork belly

2. Wash, skin and cut into 1cm square slices

3. Add oil to the pot. When the oil is hot, add shredded green onion and ginger and stir-fry until fragrant. Add sliced ??meat (it’s best to put the fatty meat first. Fry the fat meat until the skin becomes shiny and starts to spit out oil.) Add lean meat and stir-fry together)

4. Change to low heat and stir-fry the meat slices continuously

5. Stir-fry until the meat slices turn white, add a few dried red peppers and Star anise, stir-fry

6. Add dried chili powder and five-spice powder, stir-fry evenly

7. Sprinkle an appropriate amount of thirteen spice seasoning

8. Appropriate amount of salt (a little more than usual for cooking, because the sauteed meat is saltier and easier to preserve. Authentic fried pork sauteed seeds will not go bad for at least half a year.) Continue to stir-fry slowly over low heat

9. Fry until the fat meat spits out oil and the aroma of various spices is fully stimulated

10. Turn up the heat and pour in vinegar (there must be more vinegar! The ratio of meat to vinegar is generally 2:1. That is the ratio of one pound of meat to half a pound of vinegar)

11. Then simmer over low heat, cover and simmer for about 10 minutes to allow the flavor to infuse

12. Cook until the soup is thick Thick, the aroma of chili noodles and various seasoning noodles and the oil aroma from the meat slices are completely combined into one, and the meat dumplings are basically "cooked". (Shaanxi people generally call the method of frying meat and sauteed meat without adding water "lan")

Even if the sauteed meat is ready, there will be a thick layer of red oil. If you bring it to your nose and smell it, it will taste sour. With fragrance, the small universe explodes in your saliva, stains~ stains...

The color is dark red, and the spicy pepper and vinegar seep into the shredded meat...it is sour, oily, spicy, and fragrant of!

2. Prepare the floating vegetables

As the name suggests, the floating vegetables are the vegetables floating on the surface of the soup noodles. The pickled vegetables in Qishan Saozi Noodles are also very particular. Basically they are semi-finished products or easy-to-cook ingredients. Just pour the soup and scald it and you can eat it. For example, "fried egg skin, and chopped leeks or garlic sprouts" (garlic sprouts are used in autumn and winter, garlic sprouts are more fragrant than leeks)

13. Omelette skin: Crack the eggs into a bowl, and add half the amount of eggs. Warm boiling water, stir evenly, and apply a thin layer of oil in the pot (there must be less oil. If there is too much oil, the egg liquid will not hang in the pot and flow turbulently in the pot. It is best for kitchen novices to use non-stick pots)

< p>14. When the pot is slightly hot, slowly pour in the egg liquid (it is best to filter the egg liquid through a sieve in advance, so that there will not be so many bubbles. What will happen if there are bubbles? When heated, some will form on the surface. How to fix the hole? Just use a wooden spatula to carefully smooth it out)

15. Turn the pot so that the egg liquid evenly covers the bottom of the pot

16. One side has just solidified (how to judge? Pick up the pot and shake it gently. If the egg skin can move, it means one side is solidified.)

17. The spread egg skin is thin and translucent

18. One egg Add half of the warm water, enough to fry three egg skins like this

19. Cut into diamond shapes

20. Wash and chop the garlic sprouts and set aside

3. Prepare the base dish

21. Cut the carrots into small dices (note: they are thin slices, not small cubes), and cut the dried tofu into small dices

22. Cut the potatoes into small pieces as well. Thin slices (note: they are small slices, not small cubes) and fungus are also torn into small pieces (please ignore the garlic sprouts in the picture, because it is a kind of floating vegetable, not a base dish)

23. Stir-fry the base Dishes: After the oil in the pot is heated, add potato slices first

24. Then add dried tofu cubes

25. Add carrot slices

26. Add salt 2 spoons

27. Stir-fry evenly

28. Add black fungus

29. Continue to stir-fry

30. Add Qishan vinegar 2 spoons

31. Pour in boiling water

32. Cover the vegetables and cook briefly

33. After the vegetables are cooked, add a spoonful of MSG. Sprinkle garlic sprouts

34. The base dish is ready

4. Choke the soup

Pour more oil into the pot, and when the oil is hot, add shredded green onion and ginger. Stir-fry until fragrant, pour vinegar (more), add boiling water after the vinegar boils in the pot

5. Pour the soup

Authentic Qishan Saozi noodles are rolled by hand. Roll it out very thin and then cut it into thin pieces with a large knife. The noodles will be cooked into a translucent shape, strong and smooth. This is what people often call "thin, stringy and light". You can also buy ready-made noodles to cook, and buy the "two-wide" thin noodles. Put the noodles into a bowl (there must be less noodles and more soup), and pour a spoonful of soup and a spoonful of base vegetables.

Add a big spoonful of meat sauce, garnish with a handful of minced garlic, and a bowl of "sour, spicy, and fragrant" Qishan whistle noodles is ready~~~