1, meaty noodles, a famous traditional snack. Crispy and mellow, the soup is delicious. The production materials are noodles, broth, braised pork, onion, fungus, ginger, mushrooms, salad oil and Chinese cabbage. Seasonings are soy sauce, monosodium glutamate, Shaoxing wine, sugar, etc.
2, making meat noodles materials: pork, noodles, onion, ginger, star anise, pepper (red, small), five-spice powder, pepper noodles, balsamic vinegar, soy sauce, salt, monosodium glutamate, the right amount.
3, prepare the ingredients, wash the hind leg meat or pork belly, and cut the skin into pieces. Put a little more oil in the pot. When the oil is hot, add shredded onion and ginger slices to stir-fry the fragrance. Pour in the meat and stir-fry it slightly. Stir-fry until the meat turns white, add dried red pepper, star anise, appropriate amount of spiced powder, Chili noodles and salt, and continue to stir-fry the meat on low heat.
4. Stir-fry until the fat spit oil and the fragrance of various seasonings is fully stimulated. Turn up the fire and pour in the balsamic vinegar. You can put a little more vinegar, because Shaanxi people like the sour and fragrant taste. Then cook a proper amount of soy sauce.
5, pour 2 bowls of boiling water, the water should be wider, simmer slowly, cover and cook for about 30 minutes, let it taste. Boil until the soup is thick, and the aroma of Chili noodles and various seasonings and the oily smell of the meat pieces are completely integrated, and the big meat pieces are ready.
6. Cook noodles in a pot, remove them after cooking, and put them in a noodle bowl for later use. Pour the large pieces of meat into the noodle bowl.