Ingredients:

90g egg noodles, 50g pig intestine, 250g pork belly, 25g xuewang, 15g mung bean sprouts, 250g white iron tofu.

Seasoning:

Appropriate amount of Sanhe oil, glutinous rice cake pepper, fermented bean curd, monosodium glutamate, sweet rice wine, pepper, minced garlic, minced ginger, chopped green onion, stock, etc.

Method:

1. Boil. Wash the pig intestines to remove the odor, cook until half-cooked, remove and cut into pieces, add spices and cook.

2. Boil the pork belly and cut it into small dices. Add salt and fry in a pot until the oil comes out. Drain off the oil and add sweet fermented rice wine. Add some vinegar and fry until crispy.

3. Cut the tofu into small cubes, soak it in salt water, take it out and drain it, fry it until it becomes soaked and take it out;

4. Add crispy oil to the oil pan, Stir-fry the intestine oil and glutinous rice cake pepper until fragrant, add minced ginger, minced garlic, fermented bean curd, add water and bring to a boil, decant the red oil and set aside.

5. Put the egg noodles and bean sprouts into a pot of boiling water and cook for about 1 minute. Put them into a noodle bowl and add the intestines, crispy whistles, and tofu soaked whistles. Use a slotted spoon to add the Xuewang slices and simmer in the pot. Once it's done, put it on the noodles, ladle in the broth, red oil, MSG and chopped green onion.

Related knowledge

Changwang noodles are a very famous snack in Guizhou. Among the many snacks in Guizhou, Changwang Noodles have the cutting skills of Shanxi shaved noodles, the chewiness of Lanzhou Ramen, the moistness of Sichuan Dandan Noodles, and the mellow aroma of Wuhan Hot Dry Noodles. It is famous for its "three unique qualities" of color, aroma and taste. It has tender blood, crispy noodles, spicy aroma, fresh soup flavor and texture, as well as the characteristics of red but not spicy, oily but not greasy, crisp but not raw.

Its main raw materials are pig intestines, fresh pig blood and rolled egg noodles. There are more than 20 kinds of ingredients and seasonings. The preparation of main ingredients and ingredients is very exquisite. The fatter the pig's large intestine, the better. Wash it inside and out, rub it repeatedly with salt and vinegar to remove the mucus on the intestinal wall, and then rinse it repeatedly with water to remove the fishy smell. Then put it in a wooden or porcelain basin (avoid placing it in metal containers), put the peppercorns, kaempferia and star anise into the pot and cook, remove and cut into slices. Then add ginger, green onions, kaempferol and star anise to a casserole and simmer over low heat. Xuewang should be tender, cut into slices and put in the soup pot when eating. Ingredients such as crispy whistle are made of pork belly or pork belly. It is based on the four major raw materials of egg noodles, pork intestines, xuewang and crispy whistle. It is then mixed with seasonings such as chicken soup, red oil chili and so on. After 12 steps, it is made Make one copy of the finished product. The soup is bright red, the noodles are egg yolk, the rice rolls are white, the green onions are green, and the bean sprouts are golden. It is a feast for the eyes when you hold it in a bowl, and when you lift it up with chopsticks to swallow, it fills your mouth with fragrance. The noodles are crispy, thin and refreshing, and don't stick to your teeth; the meat is crispy, and the intestines are fresh and tender; spicy but not strong, oily but not greasy; the soup is delicious and has a long aftertaste.

Changwang Noodles was created in the late Qing Dynasty. It is said that more than a hundred years ago, there were many murder cases in the Beimen Bridge area of ??Guiyang. There are two noodle shops in Qiaotou, Fu and Yan. They use the pig fat intestines and pig blood on the meat table to make sausage noodles to attract customers who come to buy meat and vegetables. The two noodle restaurants competed with each other, so that the quality of Changwang Noodles continued to improve, and finally it became famous in Guiyang.