During this time, cut the tofu, carrots, mushrooms, potatoes into 0.5 cm cubes, leeks, parsley, wash and cut into 1 cm segments.
Chicken cut into 1 cm cubes.
Onion ginger and garlic sliced.
20 minutes after the dough a wake up (at this time, the surface of the dough will be much smoother, press a small pit, it will slowly recover), the dough rolled into 1 mm thickness, cut into 2 cm wide long strip. Pull the strip into 2cm squares and set aside.
Heat the peanut oil and add the star anise, peppercorns, dried bell peppers, green onions, ginger and garlic and stir-fry to release the aroma, about 20 seconds. Add diced chicken, rock sugar and sauté until chicken turns from red to pink, about 30 seconds.
Add 40ml of yellow wine and stir-fry until the wine evaporates cleanly, about 30 seconds.
Add 20ml soy sauce and stir-fry until the meat is evenly colored and flavored, about 1 minute.
Add as much water as you like, bring to a boil, and then skim off the froth from the pan, which is mostly fat and affects both taste and health. (Water to the appropriate amount of more, chicken small pull noodles is soup noodles, soup spicy sweet and sour, very good.)
Pour the potatoes, carrots and diced tofu with mushrooms into the boiling water with the foam skimmed off and cook for 2 minutes.
Pour the pasta sheets, which have been set aside, into the pot and stir well.
When it comes to a boil, add 1 tablespoon (about 20 ml) of Ningxia chili oil, 20 ml of balsamic vinegar, 1 tablespoon of salt (3 ml), and 1 tablespoon of mustard powder (4 ml), and stir well.
Add the chopped leeks, cook for 1 minute, turn off the heat.
Add some parsley to taste before serving.
Tips
1. Steps 11 and 13 of the actual boiling time of more than 3 minutes, which is more than 3 minutes of boiling, to ensure that the lamb small pull noodles soup mellow and rich.
2. Ningxia chili oil, yellow mustard powder, balsamic vinegar to ensure that the small grabbing the noodles of the hot and sour aroma
.