kidney bean
pork belly
face
yellow rice wine
soybean
Sliced onion
ginger slice
salt
garlic
sesame oil
The practice of braised noodles with lentils in old Beijing?
Wash lentils and tear off the fibers on both sides.
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Then break it into 3-4 cm long segments.
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Slice pork belly.
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Sprinkle some cooking oil on the noodles in advance and mix well by hand.
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Then pour a little base oil into the wok.
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When the oil temperature is 40% to 50% hot, put the onion and ginger slices into the pot and add the pork belly slices to stir fry quickly.
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When the meat changes color, stir-fry it with yellow wine and soy sauce, then add the beans and pour in the water just after the beans.
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Leave some soup after the pot is boiled, and pour the remaining soup into a small bowl for later use.
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Spread the noodles flat on the lentils, cover the pot, and simmer for 10- 15 minutes (pour some soup from a small bowl into the pot every two minutes).
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Add garlic marinated with sesame oil and salt and mix well before taking out.
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skill
1. Sprinkle some cooking oil on the noodles in advance, so that the evenly stirred noodles will not stick to the pot in the later stew.
2. The amount of water added when braised noodles is very important, just add the water just after lentils. Too much water will make braised noodles feel too sticky and soft, and too little water may paste the pot.
3. Pour out the soup of stewed lentils and pork belly in advance (just leave a little soup in the pot), and finally pour the soup evenly every two minutes when stewing, so that the braised noodles can fully absorb the fragrance of the soup.