"Sichuan Dandan Noodles" - is a well-known traditional delicacy in Sichuan. It belongs to the Sichuan cuisine. It usually consists of cooked noodles, vegetables, fried pork dumplings and prepared noodle sauce.

It is made by mixing, because it has the delicious noodles, chewy texture, crispy and fragrant meat dumplings, salty and spicy, rich nutrition and can completely conquer the masses in terms of taste and taste, so Sichuan

Dandan noodles are a popular snack with local characteristics. Next, let’s move on to everyone’s favorite Lindaguanren class.

Main ingredients: minced pork 100g fresh noodles 150g vegetables 50g animal oil 10g bean sprouts 10g oil chili pepper appropriate amount rice wine 2g auxiliary materials soybean paste 20g light soy sauce 5g dark soy sauce 5g vinegar 5g pepper noodles 5g sugar 5g minced green onion appropriate amount ginger foam

Garlic paste: Chop the pork into appropriate pieces, place an appropriate amount of thin noodles, peel and mash the peanut kernels and set aside, then add light soy sauce, white sugar, peanut butter, spicy oil, garlic, shallots, and pepper powder.

Pour appropriate amount into the bowl one by one to make the sauce and set aside.

Add oil to the pot and heat it to about 70%, then put the minced pork into the pot and stir-fry until the meat crumbs are scattered, then reduce the doneness, add rice wine to remove the fishy smell, then add minced ginger and stir-fry again.

When the water in the meat dries up, add a small amount of soybean paste and stir-fry again until the minced meat is coated with the sauce. Stir-fry again slowly until the minced meat turns golden brown and the oil is fragrant. Add light soy sauce and chicken essence for coloring and freshness.

At this time, stir-fry the minced meat evenly and then turn off the heat and start the pot. This is the crispy smell among Chengdu people.

Slowly cook the noodles, remove the pot, add water to the pot, wait until the water boils, put the thin noodles into the pot and slowly scatter them with wooden chopsticks. While cooking the noodles, keep heating the water in the pot to avoid area

Keep it until it looks familiar, then turn off the heat and cook the noodles.

Take out the prepared sauce, add a small amount of soup noodles into the bowl, pour the scooped noodles into the bowl, cover the surface with the fried crispy sauce and stir evenly with chopsticks, then enjoy.

Crispness is important, and both the selection of ingredients and the stir-frying process are so particular. Only the clear and fragrant crispiness can reflect the taste of Sichuan Dandan noodles.