Supplementary Ingredients: 2 tablespoons of Dahongpao peppercorns, 1 tablespoon of bean paste, 1 tablespoon of sweet noodle sauce, 1 tablespoon of lard, green onion 10g, ginger 10g, garlic 10g, salt 1 tbsp, sugar 2 tbsp, monosodium glutamate 1/2 tbsp, sesame paste 2 tbsp, chili oil 2 tbsp, soy sauce 2 tbsp, yellow wine 2 tbsp, sesame oil 1 tbsp, 70g of crushed rice sprouts, 30g of cooked peanuts, 50g of mustard greens.

Practice:

1, pork cleaned and peeled, fat and lean pork Separate and cut into pea-sized dices;

2, peppercorns into the hot pot, small fire roasting incense, cooled and rolled into peppercorns;

3, cooked peanut rice peeled and chopped, squash chopped;

4, sliced onion ginger, garlic and 5 grams of ginger into the garlic mortar, mashed;

5, ginger and garlic puree into a little cool water, become ginger and garlic water;

6, the pan is hot, put lard, in the fat meat particles fried until the fat meat particles spit oil;

7, and then into the lean meat particles, fried until browned and cooked into the yellow wine.

8, into the onion and the remaining 5 grams of ginger, Pixian bean paste, sweet noodle sauce;

9, small fire stir fry to the meat grains of the water vapor basically dry, put into the crushed rice sprouts, stir fry flavor can be sheng out;

10, the pot with enough water to boil, put the cabbage scalded to discoloration, fished into the cold water to cool down, squeezed out of the water, cut into segments and mix evenly with sesame oil;

11, the pot of water boiled again, put the noodles cooked;

12, each bowl (5 bowls) first into the appropriate amount of boiled broth or noodle soup, and then into the soy sauce, salt, monosodium glutamate, ginger and garlic water. Then put in sesame paste. Then 13, add chili oil, stir well set the base flavor;

14, the cooked noodles were fished into the bowl;

15, put the appropriate amount of pepper and meat shame, and then into the cabbage, chopped peanuts, chopped mustard greens, sprinkle a little green onion can be.

Seasoning is the soul of the small noodles, good seasoning is very important oh!

Main seasonings

1, soybean soy sauce. Raw soy sauce and old soy sauce is not suitable, raw soy sauce fermentation is shallow and flavor and color fade. Old soy sauce darker pigmentation affects the color of the soup. Only soybean soy sauce. The color and taste of the locally produced soy sauce from Chongqing is the most pure.

2, monosodium glutamate (MSG) and chicken essence (CSG) are all added, or one or the other. The traditional method uses locally produced 'powdered' salted MSG.

3, Chongqing oil chili sea pepper; oil chili is the soul of the small noodles, the selection of materials and production process is more elaborate.

4, pepper noodles and pepper oil. Take its hemp flavor and the aroma of pepper. Can eat hemp probably on the Sichuan and Chongqing it. So pepper can not be sloppy, the best use of Maowen, supermarkets also sell. You can also use new peppercorns to make peppercorn oil.

5, cooked lard, plate oil boiled, added to the soup can make the soup aroma. If you don't like lard, you can use vegetable oil, salad oil and sesame oil instead.

6, scallions to use small onions. After loading the plate to enhance the aroma.

7, squash grain (a small amount), preferred Chongqing Fuling production squash.

8, Brussels sprouts (a small amount), preferred Yibin Brussels sprouts.

9, sautéed crushed peanut particles, the role is to enhance the flavor.

10, garlic water (a small amount), can not directly use the ginger, garlic, otherwise the smell will become too punchy, it will be too grabbing flavor. You need to use stock to mix the ginger and garlic, and then add ginger water and garlic water as seasoning.

11, white sesame seeds. Or add in oil chili.

12, tube bone soup. Generally boiled by the pig big bone, seasoning hit after the punch in will form a small noodle soup stock.

Selected seasonings

1, vinegar. Add according to personal taste. Or add in trace amounts to refresh and increase the degree of flavor.

2, sesame oil. Add according to personal taste, can not add too much, otherwise it will be greasy.

The shape of the noodles is also very delicate for small noodles

A bowl of noodles all depends on the seasoning to enhance the flavor. The seasoning is mixed first, and then put into the cooked noodles. The spicy flavor is blended in a very non-irritating way, the noodles are strong and smooth, and the aroma of the soup comes from the nose, the flavor is particularly strong. Little Noodles is the only traditional noodle dish generally accepted by the people of Chongqing as southerners, and has become nationally known in recent years for its unique taste. The main ingredient is fresh noodles, made from wheat flour polished by machine. Chongqing people call it "water noodles" or "water leaves". Ingredients: high gluten flour, starch, salt, water, water content of 30%, soda ash. Because fresh water surface is easy to be sour. In the past, preservation conditions were limited, so edible alkali was added to the water to prevent it from becoming acidic too quickly. And adding alkali water surface with the condiments of small noodles, the formation has a unique flavor. The body of the noodle is divided into three main types. Diameter of about 2 millimeters, the cross-section of the square and round noodles called "thin noodles"; width of 4 millimeters, thickness of about 1 millimeter, shaped like leek leaves, Chongqing people called "leek leaves"; width of about 9 millimeters is categorized in the "wide noodles". The general store has these three kinds of body supply customers to choose from, the default fine noodles.

Pick the noodle time first to the boiling water to cook some vegetables (lettuce recommended in winter), and so 2 minutes to put the noodles down and stirred, cooked to break the raw (with a pinch to open a cross-section, there is no white point can be) can be loaded into a bowl, a bowl of flavor charming and steaming hot spicy noodles on the fast coming out of the oven. Pot of water boiling below (more water) bowl put some lard with a little boiling water, noodles good fishing into the bowl with seasoning a simple bowl of Chongqing home-style noodles is done.