Ingredients ?

Pork chops 500g

Fresh noodles 600g

Starch 150g

Bok choy 300g

Eggs 2pcs

Scallions 30g

Ginger 20g

Wine 30ml

Long soya sauce 40ml

Soy sauce 40ml

Salt 5g

Chicken Extract 8g

Ice Sugar 15g

Dried Chili Peppers 4pcs

Angle Anise 2pcs

Cinnamon 1pcs

Aromatic Leaf 2pcs

How to Make Pork Chop Noodles ?

Preparation of ingredients

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Wash the big chops and dry them;

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With the back of the knife, pat the meat of the big chops loosely

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The big chops are all dealt with and then marinated with 3 grams of salt, 30 ml of cooking wine, 10 grams of ginger and little Marinate for 20 minutes

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Prepare the egg wash and cornstarch;

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Coat the marinated chops with the egg wash, and then coat with the dry cornstarch on both sides;

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Pour 600g of oil into a pan with no water, and heat it up over the highest heat. After 7 minutes, put in the chops coated with starch and deep fry.

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Fry until golden brown, then pull out;

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After all the chops have been fried, strain the oil and pour it out, and wash the pan and wipe it dry

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Preparing spices

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To prepare spices

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This is the first time to put in the oil in a hot pan. Hot pot cold oil, first put onion and ginger fried incense, then put the spices;

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Put in the big chops, add water did not exceed the ingredients, the water can be more because the stewed broth to be used as noodle soup. Pour in cooking wine, soy sauce, dark soy sauce, rock sugar, chicken essence and salt to taste. Boil on high heat and then simmer for 30 minutes;

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Braised pork chop is ready for use, boil a pot of water and then blanch bok choy, and then put the noodles;

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Take a noodle bowl, put in the boiled noodles and bok choy, pour marinade on top, and put in a big chop, and then a big chop noodle bowl is completed;

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Take a noodle bowl, put in the cooked noodles and bok choy, pour marinade, put in a big chop, and then a big chop noodle is complete;

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Start eating!

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Tips

1, before marinating the dai pork chop, use the back of a knife or a meat loosening hammer to hammer the meat to about 1.5 times its original area.

2, the dai chai coated with starch to shake off the excess starch, to prevent the oil from getting muddy when frying.