Accessories: Chinese cabbage 100g, spinach 80g, rape 80g.
Seasoning: 25g scallion, 4g ginger, 4g salt, 2g monosodium glutamate, soy sauce 100g, watercress 10g, cooking wine 15g, 2g pepper, 75g pepper oil, 20g sesame oil and 50g peanut oil.
Features of minced pork noodles: This kind of noodles is smooth and soft, with strong flavor and unique flavor. The practice of minced pork noodles;
1. Wash pork and cut into fine particles; Respectively cleaning Chinese cabbage, spinach and rape, blanching in a boiling water pot until broken, taking out, cooling, and cutting into strips; Chop watercress; Peel onion and ginger, wash and cut into powder for later use.
2. Put the pot on the fire, pour in peanut oil, heat it to 60% to 70%, put it in a Jiang Mo wok, add pork granules and stir-fry for about 3 minutes, until the meat granules change color and diverge, add cooking wine, refined salt and bean paste and stir-fry a few times. After the fragrance overflows, pour in a proper amount of fresh soup, sprinkle with pepper and mix well to get minced meat.
3. Heat Chili oil and soy sauce, put chopped green onion and monosodium glutamate into a bowl, stir well to make juice, and then divide it into several bowls.
4. Cook the noodles, take them out, drain them, put them in a bowl, pour in the seeds of SAO, put in the vegetables, and pour in the sesame oil and mix well. You can eat them.
The key to making minced pork noodles: sesame oil is sesame oil; Vegetables in the ingredients can also be selected according to personal tastes and preferences, such as green vegetables and cabbage.