1. First, let's steam the noodles in a steamer for about 10 to 15 minutes. Personally, I think it is better to use fine noodles for this kind of noodles, and the slightly flat noodles can be cooked but not too thick noodles. Noodles can be made by hand or fresh noodles bought outside, but dried noodles are not recommended. Many dried noodles are easy to steam for a long time and will paste and have no taste;
2. When the noodles are steamed in the pot, the side dishes should be processed first, and the pork belly should be cut into pieces (I think the fat pork is more suitable, otherwise it is too dry), and the beans should be washed and broken into two pieces, which is convenient (the beans are more resistant to cooking and more delicious than meat);
3. Add oil to the wok, then stir-fry the pork belly slices with low heat until brown and shiny, then add onion, ginger, garlic and star anise to stir-fry, add a little soy sauce to color, then add beans to stir-fry, add seasonings such as soy sauce and salt, add hot water 1, and turn off the heat after boiling again (don't cook for a long time, otherwise it will taste too bad after steaming.
After the wok is turned off, the noodles are almost steamed. Take out the noodles and put them in the side dish. Turn them over and stir them evenly in the wok to make them fully contact with the vegetables and juice in the wok. Then, put the noodles and vegetables back into the steamer and continue steaming with high fire for about 65,438+00 minutes. After steaming, you can eat it.
The above is the best home-cooked braised noodles in my opinion.