The daily practice of steaming noodles with wet noodles is that pork belly 100~ 150g must be slightly fat, green pepper (or cabbage, bean sprouts, long and short beans, etc. ) Appropriate, use ginger, soy sauce, salt, and machine-made wet noodles 500g (fine noodles are used for fishing, not thick noodles for soup, or very fine). Put the noodles in a steamer and steam them in water. After the steamer breathes (in my hometown, it is white water vapor), noodles 10~ 15 minutes are served on the table for later use. Slice the pork belly, not too thin, or the steamed pork slices will not be found; Dice green pepper, slice ginger or shred it (you can shred it because it is not easy to feel it).
Put the sliced meat into a container, add some salt and soy sauce, and stir well. Add oil to the wok, heat it, add shredded ginger and stir-fry the meat. Then add green pepper and stir fry, simmer for a while, then add appropriate amount of soy sauce, water and salt, cover the pot and stew for a few minutes. Note: there should be more soy sauce, salt and water, and the vegetable soup should be salty and the sauce color should be strong (because the noodles are not salted, the vegetable soup should be used to flavor and color the noodles). Put the steamed noodles in front of the wok, and mix well with the fried vegetables with chopsticks and spatula. It is best to stir evenly. After stirring evenly, basically all the noodles are stained with a light sauce color, and the vegetable soup is basically absorbed by the noodles without leaving too much residue. Therefore, it is difficult to master the dosage of soy sauce, salt and water when cooking.
Spread the cage cloth on the grate of the steamer (or spread the cage cloth evenly with Chinese cabbage leaves), spread the mixed noodles on the grate, cover the lid tightly (if necessary, add weight to the lid), steam in water, and take out the pot after 20-30 minutes.
How to cook steamed noodles The first method raw materials: dried noodles, pork belly, lettuce, bean sprouts, garlic sprouts, shallots, salt, thirteen spices, oyster sauce and soy sauce. Heat the oil in the pan and stir-fry the pork belly. Stir-fry the meat until it changes color. Pour in the chopped green onion and garlic sprouts and stir-fry for a while. Add lettuce and bean sprouts and stir-fry for a while. Add salt, thirteen spices, oil consumption, light soy sauce and stir-fry for a while until cooked. After the water in the steamer is heated, put the dried noodles in (brush the bottom with oil to prevent sticking). After steaming for a few minutes, open the lid and turn the noodles every few minutes. When the noodles are almost cooked, put them in the plate. Put the noodles on a plate and steam for two minutes. Steam in a steamer for a few minutes and turn over tomorrow. Just steam the noodles. All right, you can eat. Be sure to put less salt. Oil consumption and soy sauce are salty.
Raw materials for the second method: 500g of wet noodles, pig hind legs 120g, 50g of cooked lard of mushrooms, 20g of soy sauce and 20g of steamed noodles with chopped green onion; 8 grams of sesame oil, 0/6 grams of Jiang Mo/kloc-,200 grams of fresh soup, 30 grams of dried shrimps with pepper, and proper amount of refined salt. Wash pork and cut into thin slices, wash mushrooms and cut into dices, wash pepper and cut into powder, and wash shrimp skin. Put the wok on fire, add cooked lard and heat it to 50%. When the pork is fried to a boil, add pepper and Jiang Mo, stir-fry until fragrant, add mushrooms, shrimp skin, soy sauce, fresh drain and refined salt to boil, put noodles on the meat, cover the pot, stew over low heat, pour sesame oil, put it in a bowl, and take out chopped green onion.