800g of medium gluten flour, 300-350g of cold water, about 2kg of sandwich meat, 2 tablespoons of Pixian spicy bean paste, 3 tablespoons of soy sauce, thirteen spices seasoning powder 1 spoon, appropriate amount of soy sauce, salt and sugar, appropriate amount of Zhenjiang balsamic vinegar, etc.

working methods

The dough on the small side of the knife is harder than other doughs, so there is less water and it is not easy to knead. When kneading dough, first pour water on the middle flour, first knead this part into a ball, and then wrap some dry powder. After the dry powder is finished, you can add some dry powder. You can knead it in sections and wake up for a while, which will be softer.

Dice the sandwich meat, soak mushrooms and black fungus, dice carrots and dried beans, and add any favorite ingredients. I also added edamame kernels. The ingredients are ready, and the spices are ready. The special seasonings here are thirteen spices, Pixian bean paste and bean paste.

Stir-fry diced meat in an oil pan, then push it to one side of the pan, stir-fry douban and soy sauce with the remaining oil in the pan, and stir-fry these fermented materials with oil will enhance the aroma. Then mix with diced meat, add thirteen spices seasoning powder and other seasonings, add all other ingredients, add broth to cover the ingredients, stew until the diced carrots are soft, just hook them with white powder water and add vinegar if you like vinegar.

Boil the pot with boiling water, cut the dough into boiling water with a special noodle knife, and cook it until the noodles penetrate through the heart. Then pick it up and pour the marinade on it. The delicious Daoxiao Noodles is finished, that is, cut the cooked noodles with special chewiness, cut as much as you want, and wrap the rest with plastic wrap, put them in the refrigerator and cut them next time.