In Beijing, noodles are a common staple food, which is cooked by every family. Among many kinds of noodles, noodles with gravy in old Beijing are unique. However, because you have to eat whatever you want, restaurants outside are rarely seen, so you can only cook at home. Moreover, it is necessary to use the ingredient of staghorn. The problem of raw materials has led to the basic loss of authentic old Beijing noodles with gravy, and what can be seen now is basically improved.

Laobeijing noodles with diced pork

Ingredients: Pork belly, Tricholoma, Day Lily, Auricularia auricula, Carrageenan, Lentinus edodes and eggs.

Seasoning: cooking wine, soy sauce, soy sauce, salt, starch, pepper, aniseed, onion, ginger and garlic.

Practice:

1. Wash pork belly, put cold water into the pot, add cooking wine, onion, pepper and ginger slices, boil over high fire, skim the floating foam, and simmer for 20 minutes.

2. Auricularia auricula, Lentinus edodes, day lily, and staghorn are washed and soaked with clear water in advance.

3. Slice the mushroom and hang out the clear soup for later use, and then break the eggs.

4. Take out the cooked meat and cut it into thin slices. Pour stew soup, mushroom soup and water soaked in mushrooms into the pot. After boiling, skim off the floating foam, add pork belly slices, fungus, yellow flowers, mushrooms and aniseed and stew.

5. After boiling again, add light soy sauce, dark soy sauce, salt and cooking wine to taste, cover with low heat and cook for 15 minutes, then add cornus Cervi and cook for 5 minutes.

6. Pour a small amount of water starch into the pot several times, pour the egg liquid after the marinade is thick, push it evenly with a spoon and turn off the heat.

7. Sprinkle a little chopped green onion and garlic on it, pour oil into the spoon, add pepper, heat it on the fire and pour it on the marinade, and stir it evenly.

Tip:

1. The prepared halogen is the most fragrant with pulled noodles. Use a big bowl at home, two sides, and a big bowl of halogen.

2. Authentic eating is mainly based on drinking brine, so soy sauce is mainly soy sauce to avoid being too salty.