Accessories: Nostoc flagelliforme (dried) 6g, Lentinus edodes (dried) 5g, starch (broad bean)15g.
Seasoning: pepper 2g, lard (refined) 30g, cooking wine 20g, chicken oil 20g, oyster sauce10g, garlic 5g, soy sauce10g, ginger 5g, monosodium glutamate 3g, shallots 5g, salt 5g, dried tangerine peel 2g, white sugar10g, and appropriate amount each.
The method of deducting oyster sauce with Nostoc flagelliforme;
1. Pick and wash dried Nostoc flagelliforme and soak it in cold water;
2. Wash the oyster drum with warm water first, then soak it in boiling water, and take it out after about 2 hours;
3. Wash the sand contained in the oyster drum with warm water;
4. Filter the water soaked in oyster sauce with gauze, add oyster sauce, pork belly and Nostoc flagelliforme, boil for half an hour, take it out and keep it for serving;
5. Immediately peel the pork belly and cut it into12 ~14 pieces;
6. Add lard, minced garlic and ginger onion to a hot pot, stir-fry thoroughly, then cook in cooking wine, add dried tangerine peel, original soup, oyster sauce, pork belly, Nostoc flagelliforme, oyster sauce, soy sauce, white sugar, water-soaked mushrooms, monosodium glutamate, refined salt and pepper, and burn together;
7. After boiling, simmer for half an hour with low fire and remove;
8. First change the Nostoc flagelliforme a few times and put it in the center of the buckle bowl bottom;
9. Then buckle the oyster sauce and pork belly into the bowl respectively;
10. finally, pour the original soup into a bowl, steam it in a cage for about 1 hour (until it is crisp), take it out, pour out the original soup, and buckle the bowl and cover it in the basin;
1 1. Pour the original soup into the pot, thicken it with water starch after boiling, pour in chicken oil and push it evenly, remove the button bowl, and pour the sauce on the noodles.
For more information about oyster sauce with Nostoc flagelliforme, please see Mint.com Food Library/shiwu/facaikouchi.