A homemade recipe for Braised Noodles. Ingredients: 1000g finely sliced ??pork, 400g soybean sprouts, 500g auxiliary ingredients, appropriate amount of starch, egg white, 1 peppercorn, appropriate amount of salt, appropriate amount of anise, appropriate amount of salt, appropriate amount of oil, appropriate amount of green onion, 5g, 20g ginger. Step 1. Buy back finely sliced ??noodles and mix well with cooking oil.

Steam in a steamer.

2. Start steaming in cold water for about 10-15 minutes. Take out the steamed noodles and shake them aside.

3. Add a little starch and egg white to the cut meat slices, mix well and set aside. The meat I used is too lean to prevent it from being too dry and taste bad. Add starch and egg white to make it smoother and tenderer.

If it is pork belly, this step is not required. It is best to use pork belly for this noodle.

4. Put oil in the pot, stir-fry the meat slices in cold oil until they are loose. The hot oil will stick to the pan easily. When the meat slices are six times cooked, scoop them out.

5. Continue to add oil to the wok, fry the Sichuan peppercorns and anise until fragrant. After the Sichuan peppercorns and anise are fragrant, add shredded ginger and stir-fry until fragrant.

Add soybean sprouts and stir-fry, add salt and soy sauce.

6. Add the meat slices that have just been shoveled out of the pan and continue to stir-fry. At the same time, add water to cook the vegetables according to the amount of noodles.

If the bean sprouts contain a lot of water, you don’t need to add water.

7. If you can't control the amount of vegetable soup, you can pour some vegetable soup into a bowl first.

8. Then add the noodles to the dish and stir evenly so that each noodle absorbs the soup from the dish.

9. Try to stir the noodles evenly. If the soup just moistens the noodles, there is no need to use the poured soup. If the soup in the dish cannot moisten the noodles, you can pour the freshly poured soup onto the noodles little by little.

, continue to stir.

If you like a moist texture, you can add more soup. I like it dry, so the noodles don't look so moist.

10. Stir the noodles evenly in the wok, put them back into the steamer, wait until steam comes around the pot, and steam for another ten minutes.