The authentic way to make braised noodles

There are two types of noodles: "clear braised noodles" and "mixed braised noodles". Clear brine is also called "water brine", and mixed brine is also called "thickened brine". Although the method is different, the taste in your mouth is different. Let me introduce to you the authentic way to make braised noodles. Welcome to read!

The authentic way to make braised noodles

Ingredients: 10g yellow flower, 10g fungus, 10g hazel mushroom, 10g pork belly, 100g fried tofu.

Seasoning: 15g soy sauce, 5g salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of aniseed, two cinnamon sticks, and one egg.

Practice:

1. Soak the yellow flowers, fungus, and shiitake mushrooms in warm water in advance. After soaking, remove and wash. Set aside. Do not throw away the water.

2. Cut the pork belly into larger pieces, cut the fried tofu into thin strips, cut the green onions into sections, cut the ginger into thick slices, beat the eggs and set aside.

3. Put a little oil in the wok and heat it. Fry the meat slices over high heat until white. Pour in the soy sauce and stir-fry for about fifteen seconds.

4. First pour the water for the mushrooms, then put some boiling water to boil, add star anise, cinnamon, ginger slices and onions, cover the pot and simmer over low heat for about 20 minutes to half an hour.

5. When the time is up, put the fried yellow ear tofu together, add salt, bring to a boil, cover the pot, and cook over medium heat for about five minutes.

6. Pinch out as much onion, ginger, cinnamon and aniseed as possible, and then thicken the soup until it becomes thick.

7. Turn off the heat, pour the egg liquid into the salt water into a thin line, wait for a while, use a spoon to transfer it in one direction, stir gently, and it will bloom.

8. Cook the noodles and put them in a bowl. Pour the salt water and eat them.