1 Wash all ingredients and set aside. Separate the fat and lean meat into small, even pieces. Put the fat part first, fry over low heat until oil comes out, add peppercorns and fry until fragrant, take it out, then add star anise, ginger slices and dried chili peppers in sequence and saute until fragrant. Add lean meat, green onions, peppers, and rock sugar in sequence and stir-fry until the lean meat changes color.

2 Add cooking wine and dark soy sauce and stir-fry until color changes. Add light soy sauce, salt and appropriate amount of boiling water. After boiling, turn to low heat and simmer for about half an hour. The spice box in the lower right corner of the picture contains the fished-out Sichuan peppercorns, which are still fragrant. Cook them again and don’t waste them.

3 After the meat is simmered, add garlic and soybean sprouts, stir-fry evenly, cover and simmer over low heat for about 10 minutes. Open it and see that the amount of water is about three-quarters of the meat. Put the vegetables into a large bowl and reserve the soup in the pot for later use.

4 While simmering the meat, you can process the noodles. Wet the cage cloth and wring it out, spread the noodles flat on it, put the steamer in water, put it in the steamer after it boils (I have a lot of noodles, steam it in two layers), and steam over medium heat for about 15 minutes. After turning off the heat, take out the noodles and pour them on the grate, shaking them as much as possible to disperse them as much as possible.

5 After step 6 is completed, take another pot, scoop out less than one-third of the soup from the original wok, add one-third of the noodles, and slowly stir Spread evenly so that the noodles can fully absorb the soup, then place them in a steamer lined with a basket cloth, with a layer of meat and vegetables on top.

6 The remaining two-thirds of the noodles are cooked in the same manner in batches. There are always three layers and three layers of vegetables, with the top layer being vegetables. At this time, there should be less than half a bowl of soup left in the wok, scoop it out and reserve it for later use.

7 Steam over medium heat for about 15 minutes and turn off the heat. Pour the steamed noodles back into the original wok and stir, turn on the lowest heat, and pour in the remaining half bowl of soup while stirring, until the vegetable and meat noodles are evenly stirred and the soup is completely absorbed.

8 Tips: 1. The meat should be fat and lean, or fat and lean, it is better. The noodles absorb oil and the meat will not taste good if there is no fat at all. 2. The ratio of meat to vegetable noodles is roughly as follows: one pound of meat, one and a half pounds of vegetables, one pound to one and a half pounds of noodles. 3. Pay attention to the saltiness. Don’t think that adding noodles means you need to add more salt. It can be the same as usual braised meat or a little saltier. Because the noodles absorb the soup, they will naturally have enough flavor. 4. The soup does not need to be too much. It should cover three-quarters of the vegetables and meat. Too much soup will not be fragrant. 5. Braised noodles are more substantial and are best eaten with porridge or light soup.

9 Braised noodles are not only delicious, but also easy to eat. Now I have inherited the way of eating in my hometown. I make braised noodles for two meals at a time. It saves a lot of trouble, haha. Braised noodles and porridge at noon, porridge and braised noodles at night. The braised noodles are the same fragrant, and the porridge is the same nourishing the stomach. The difference is millet porridge at noon and eight-treasure porridge at night. It is paired with a small plate of kimchi, which is refreshing and relieves greasiness. A bowl Braised noodles can also make our rabbits sigh: Life is wonderful!

10 When eating braised noodles in Henan, a clove of spicy garlic is indispensable. Porridge and side dishes, a bowl of fragrant braised noodles, and an afternoon of leisure time.