This iron pot braised noodles is a recipe shared by an inner Mongolian girl in the group of eating friends before. When it comes to Inner Mongolia cuisine, the first thing that comes to mind is the local fat mutton and rich milk. But it happened that this homely face is the strongest touch of homesickness in the hearts of foreigners. She is studying in the south, and braised noodle shops are rare. If she wants to eat, she can only go to Xibei to wait in line. Once I stood in line for 2 hours, I really couldn't wait any longer. I held my breath in my heart and went home to ask my mother for help online and learned this dish.

There's a trick to make braised noodles non-stick and non-hard. I've written down the specific methods and key points in the steps. Go and see them quickly ~

-Inner Mongolia iron pot braised noodles-

[ingredients]

Pork belly 100g chicken 400g potatoes 200g beans 150g handmade noodles 300g ginger 1 small garlic, 3 cloves of green onion, half root, 3 tablespoons of soy sauce 1 tablespoons of salt 1 tablespoons of cooking wine 1 tablespoons of sugar/kloc.

Optional: Zanthoxylum bungeanum 1/2 teaspoons of dried chili, 3 cinnamon 1 2 octagonal.

1 tablespoon =1tablespoon =15ml

1 spoon =1teaspoon = 5ml.

[recipe]

1. Sliced pork belly

2. Cut/cut half a chicken into small pieces, add a little salt, cooking oil and ginger slices for pickling for half an hour.

3. Cut peeled potatoes into small strips, cut beans into small pieces obliquely, chop green onions, dice garlic cloves and ginger pieces, and cut dried peppers into small pieces.

After the potatoes are cut into strips, it is suggested to soak them in clear water to remove the surface starch, and then drain them for later use.

The beans will be more tasty if they are cut obliquely.

4. Heat the wok, add a little oil, stir-fry the chicken to remove the fishy smell, fry until the surface is slightly burnt, and then take it out for use.

5. Add pork belly and stir-fry the fat, and push the stir-fried pork belly aside.

Add garlic, ginger, scallion, dried chilli, prickly ash, cinnamon and star anise and stir-fry until fragrant.

Add chicken and stir fry 1 min.

Add 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1 tsp of sugar and 1 tsp of salt to taste, and stir-fry evenly.

Add potatoes and beans and stir-fry for 2 minutes.

6. Add the ingredients 1.5 times of hot water and stew for 10- 15 minutes until the potatoes can be easily inserted into chopsticks.

The best time to add noodles is to see that the soup is slightly lower than the ingredients, so you can break up the handmade noodles, spread them evenly and stew them for 10- 15 minutes, then open the lid and mix well.

Noodles with more soup have a soft taste, while noodles with less soup have a strong taste. You can also adjust them according to your own preferences.

If there is less water in the pot before adding it, you need to add a little hot water to boil it before adding noodles for stewing and steaming.

But despite the generosity of meat and vegetables, the protagonist of this pot has only handmade noodles and has an unshakable position.

Braised noodles in iron pot, what you eat is the noodles that have been stewed and steamed by gravy and vegetable soup and infiltrated the essence of the whole pot.

If Yangchun noodle is a Jiangnan woman with soft jade and soft flowers, then the iron pot braised noodle is a man with an iron skeleton.

You have to mobilize the whole cheek to chew. The noodles are covered with rich gravy, and the potatoes are cooked with glutinous powder, which makes the noodles feel a little more like the tip of the tongue.

The key point is that the more you chew, the more fragrant the meat is, and the sweetness of the starch is more refreshing than eating meat.

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