Formula: half a catty of pork belly, 15 shiitake mushroom, half a catty of fresh shiitake mushroom, appropriate amount of day lily, appropriate amount of black fungus, 2 eggs, several onions, 6 slices of ginger, 4 cloves of garlic, appropriate amount of salt, appropriate amount of sugar, 2 tablespoons of oil consumption, 2 tablespoons of yellow rice wine, 1 tablespoon of soy sauce and appropriate amount of potato starch.

How to make authentic noodles?

1. Wash pork belly with cold water pot, add seasoning, ginger, onion and cooking wine and cook until chopsticks can be inserted. Take out, cool and cut into small pieces, and keep the original soup of cook the meat.

2. Wash the mushrooms and cut them in half. Wash the daylily and remove the hard head. Wash the fungus and tear it into small pieces. Cut the mushrooms into thin slices.

3. Turn the eggs in the wok. After the eggs are cooked, remember to stir them quickly with chopsticks, then add chopped green onion and stir until fragrant, and put them out for later use.

4, put more oil in the pot, stir-fry pork belly slices with low fire until the fat oil precipitates, stir-fry mushrooms together, stir-fry until the mushrooms become soft, then add ginger slices, which consumes oil.

5. Stir-fry the processed mushrooms, daylily and auricularia together, and add garlic slices at this time.

6. Add the pre-fried eggs and stir well together. At this time, start seasoning, add rice wine, sugar, soy sauce and a little salt, and use the old color.

7. Add pork belly soup and cook together. At this time, you can also put it in the soup pot to cook.

8. Cook on low heat 15 minutes to make all ingredients taste even, and then adjust the salty taste of the final taste. Then, the most important step is "thickening" Be sure to have potato starch and bright thickening juice. Starch water must be thickened twice, so it is not easy to drain.

9. Cook noodles. After the pot is picked out, pour the thick brine and add some green garlic or coriander on it. Remember not to stir when eating, so the salt water will leak.

Extended data:

skill

1, pork belly should be fried until the color of the meat is slightly burnt. At this time, the fat in the fat part has been leached out, and the taste is fragrant.

2, because it is halogen, so some soups are delicious, so you should adjust the right amount of water during the frying process. ?

There are sweet noodle sauce, oyster sauce and soy sauce in the seasoning, and salt should be added as appropriate. But because it is used to mix noodles, it tastes more salty than ordinary cooking.

4, don't use fresh mushrooms, Tricholoma is essential, use cook the meat's original soup, use potato starch, and add water starch twice.

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