Chongqing Xiao Mian, one of the four characteristics of Chongqing, is a kind of pasta originated in Chongqing and is one of the favorite breakfasts of Chongqing people. Because I participated in the second season of "China on the Tip of the Tongue", it is well known by foreigners outside Chongqing, and many people yearn for it when they look at the delicious Chongqing noodles under the camera. However, with the rise of Chongqing's reputation, almost every city now has noodle shops in Chongqing, but many people are not very clear about its practice, and so am I.

I believe that many beautiful chefs who love cooking like me, or handsome chefs, must be like me. When they see delicious food, they always want to learn to cook it by themselves, study its practices, learn its skills, and finally enrich their diet and life. So who makes it authentic? No, Weibo, who has been paying attention to chef Lin in Chinese Restaurant recently, is teaching fans how to make Chongqing noodles in Weibo and telling us how to make authentic Chongqing noodles at home.

Chongqing noodles are made by chef Lin, a Chinese restaurant. The cooking method is super authentic, especially in the cold late autumn, and the weather is dry. Eating a bowl of steaming Chongqing noodles can cure the dryness in autumn and warm the stomach and heart. Let's share with you the detailed method of chef Lin Shuwei making Chongqing noodles. I will repeat it according to the method he shared 100%. The taste of the pot is very authentic and the whole family likes it very much.

Required ingredients

Dragon beard vermicelli100g, pork belly100g, 2 green vegetables, 20g onion, ginger and garlic, 3g salt, 20g soy sauce, 6g oyster sauce, 3g aged vinegar, 5g pepper oil, 50g peanuts, 20g pickled mustard tuber and 20g shallots.

Specific practice steps

1, prepare the ingredients, wash and dry the pork belly, change the knife and slice it, then shred it, and finally chop it into minced meat for use; Wash onion, ginger and garlic, cut into powder, wash peanuts, dry them, add oil in a wok, fry them in cold oil until they are Jiao Hong, then take them out of the wok and cool them for later use.

2. Heat the fried peanut oil again, add minced meat, stir-fry quickly until the minced meat turns white, stir-fry slightly pork belly oil, then add soy sauce, oyster sauce and salt to stir-fry until fragrant, and turn off the heat after seasoning evenly.

3. Add water to the soup pot and boil. Add100g noodles. Chongqing small noodles must eat first-class round dried noodles, so that the taste is authentic. Put the noodles in a pot, boil them with high water for about 1 minute and a half to 2 minutes, then turn off the heat. After removing cold water, noodles will be stronger and taste better. Water according to personal preference.

4. Prepare a noodle bowl, add a teaspoon of minced garlic, a teaspoon of Jiang Mo, a teaspoon of sesame sauce, a teaspoon of diced mustard tuber, a teaspoon of chopped peanuts, a teaspoon of soy sauce and a teaspoon of vinegar, add the soup for cooking noodles, season and stir until the seasoning melts, and then put the noodles with water into the bowl.

5. After that, put the washed vegetables in the noodle soup, turn off the fire when the fire boils, take them out and put them in a bowl, add a tablespoon of minced meat, a teaspoon of shallots, sprinkle with a little pepper noodles and chicken essence, and season evenly. You can enjoy it.