Anguo's snacks include supreme braised pork and buckwheat noodles.

Supreme Braised Pork is a famous snack in Shaanxi Province. Supreme Braised Pork is delicious but not greasy. It looks ordinary but tastes extraordinary.

Method: Ingredients: Pork belly, shiitake mushrooms, garlic, dark soy sauce, rock sugar, dried beans, Lee Kum Kee Bean Drum Spicy Sauce 1. Wash and blanch fresh pork belly and cut into pieces 2. Stir-fry sugar color: Heat a pot, add oil, add rock sugar, and melt until

After bubbling, add the meat and fry until golden brown on all sides. 3. Remove the meat, use the remaining oil to sauté the garlic and ginger until fragrant. Add two tablespoons of tofu paste and stir-fry until fragrant. Pour in 2 bowls of boiled water to make soup. 4. The soup is cooked.

Then pour it into the pot with the meat, top it with washed dried beans and mushrooms (dried vegetables absorb oil) and simmer for 30 minutes. Turn to low heat and simmer for about 1 hour to collect the juice. Sprinkle with chopped green onion and take it out (until the skin of the meat is a little waxy and the entrance is delicious)

Instant) buckwheat noodles are a famous Han Chinese wheaten snack in Shaanxi Province.

It is known as one of the three best noodle dishes in northern China, along with Lanzhou Ramen and Shanxi Sliced ??Noodles.

It was called "River Leak" in ancient times.

Wang Zhen, an agriculturist of the Yuan Dynasty, wrote in "Agricultural Book, Buckwheat": "Behind the mountains in the north, various counties have a variety of varieties. They can be peeled, ground into noodles or made into soup cakes. Buckwheat, because it is mostly made of buckwheat flour, is relatively fixed.

The name is buckwheat noodles. In ancient times, it was called "He Liu". In addition to buckwheat flour, the main ingredients include edible alkali and salt. Preparation method: 1. Add 2.5 kg of buckwheat noodles to purified water (in spring, add 2.5 kg in winter).

3 kg) with lime water, eggs, and soybean flour and knead them thoroughly, then knead the buckwheat dough into strips, put it into a hole press, insert the pressing rod and press, the noodles will be pressed out from the small holes, and cut off

2. Seasoning in the bowl (based on 50 bowls, the same below): 750g white soy sauce, 750g red oil, 12g MSG, 25g pepper noodles, 250g bean sprouts, 150g chopped green onion.

, 7.5 kilograms of fresh soup. 3. Homemade beef filling: (1) Ingredients: 2 kilograms of beef (net), 500 grams of water-cooked bamboo shoots, 1,000 celery stems, 250 grams of Pixian watercress, 50 grams of black beans, and 10 grams of chili noodles.

, 100 grams of white soy sauce, 10 grams of minced ginger, 50 grams of cooking wine, 600 grams of vegetable oil, and 15 grams of Sichuan salt. (2) Chop the beef into pieces the size of mung beans, add salt (10 grams), wash and cut into pieces.

Add 0.6cm long short pieces, add salt (5g) to taste and remove the astringent water. Cut the bamboo shoots into pieces with big green spots, boil them for a while, rinse and drain. Chop the watercress and tempeh into fine pieces and stir-fry them with oil (100g).

(3) Wash the wok, put on high heat, add vegetable oil (500g) and cook until it is seven-cooked, stir-fry the meat cubes and minced ginger, add in the oil, add the bamboo shoots and seasonings and stir-fry until it is fragrant and colorful.

, add celery, stir-fry evenly and serve.