Ingredients: noodles150g, pork belly 300g, onion ginger and star anise.
Seasoning: soy sauce 1 teaspoon, sugar teaspoon, salt 1 4 teaspoon, cooking wine1teaspoon.
Production steps:
1. Wash the pork belly and cook it in a pot until it is 70% cooked. That is, chopsticks are inserted without blood flowing out.
2. Remove the pork belly and dry it.
3. Apply a layer of soy sauce to your skin while it is hot.
4. Burn a proper amount of oil in the pot, add the meat pieces, fry until golden brown, and remove the skin after sauté ing. Then cut into 0.5 cm thick slices.
5. Pour a little oil into the pot, add star anise, ginger slices and onion and stir-fry for fragrance.
6. Add the sliced meat and stir fry a few times.
7. Add cooking wine, soy sauce, sugar, salt and enough water, cover the pot and cook for 30 minutes.
8. Finally, collect the juice and take out the meat.
9. Boil a proper amount of water in the pot, add a little salt and pour in noodles.
10. After the water is boiled, add cold water three times to cook the noodles. Mix soy sauce base soup, add noodles, code large pieces of meat, and pour in big broth.
Food tips:
1. Cooking big meat is very troublesome. You can cook more at a time, put it in the refrigerator and heat it next time you want to eat.
2. When cutting meat, cut the thickness of the meat slices according to your own preferences, but the thickness should not exceed 0.5cm.
3. Meat pieces should not be cooked for too long, and the meat is soft and rotten and easy to chop. When cutting meat, stand the meat slices upright so that the skin faces your own direction, so as to observe the thickness of the meat slices when cutting meat.
Tutorial with pictures: /meishicaipu/ 153.html