Authentic Qishan Saozi Noodles

Main Ingredients

500 grams of high-gluten flour, 250 grams of pork belly

Accessories

< p>1 potato, 1 carrot, 1 bell pepper, 6 garlic moss, 1 piece of tofu, 20 grams of black fungus, 1 egg, 1 gram of alkali, 20 grams of bitter greens

Seasoning

5g salt, 20g soy sauce, 60g vinegar, 5g onion, 5g ginger, 250g water, 5g chili powder, 5g allspice, 15g rice wine and 5g pepper powder

< p>How to make Qishan Saozi Noodles

Ingredients: 500 grams of high-gluten flour, 250 grams of water

Saozi Ingredients: 1 potato, 1 carrot, 1 bell pepper, 6 garlic moss , 1 piece of tofu, 20 grams of day lily, 20 grams of fungus, 250 grams of pork belly, 1 egg

Seasoning: 1 gram of alkali, 5 grams of chili powder, 5 grams of pepper powder, 5 grams of allspice, soy sauce 20 grams, 15 grams of rice wine, 60 grams of vinegar, 5 grams of salt, 5 grams of onion and ginger

1. Preparation materials

2. Cut the pork belly into small slices, a little larger than a fingernail. That’s it. Cut the carrots, potatoes, bell peppers, fungus, and day lily into small cubes and set aside

3. Cut the tofu into 1 cm slices and fry them until brown on both sides in the oil pan. Take them out and cut them into cubes. Beat the eggs. , bake it into egg skin, then cut the egg skin into small pieces, cut the garlic into small dices diagonally, and chop the onion and ginger into fine pieces and set aside

4. Put vegetable oil in the hot pot, the amount of oil should be larger, it is ordinary stir-fry. About five or six times the amount, stir-fry the pork belly sauna for ten seconds over medium heat. Add the minced onion and ginger and continue to stir-fry for ten seconds. Then add the chili powder and stir-fry over medium-low heat.

5. Stir-fry for about half a minute until the red oil comes out. Then add five-spice powder and peppercorns and stir-fry for ten seconds to release the aroma. Turn up the heat, add soy sauce and rice wine and sauté until fragrant, then add vinegar and bring to a boil

6. After the vinegar smell is cooked out, pour hot water. More hot water is required. Some, because this is a variety with more soup and less noodles. After boiling all the ingredients except garlic moss and diced egg rinds and salt, open the lid and cook over low heat for five minutes. Add the diced egg rinds and continue cooking over low heat

7. After burning for ten to fifteen minutes, put the garlic moss in and bring it to a boil, then turn off the heat and the sautee stew is ready

8. Make noodles: put the alkali and a little salt in a bowl, and use Mix the cold water thoroughly and knead the dough until it is smooth, then cover it with a damp cloth and knead it for about three hours. This way the noodles will be more flexible. Roll them into noodles by hand or press them with a machine. Put them in boiling water and cook them. Take them out and drain them. , add saozi marinade and mix well