How to make big pork ribs noodles (famous breakfast with Guizhou characteristics)

1. Pork ribs (the amount depends on your actual situation)

2 .I chose the large ribs here because they have more calcium and the meat is tenderer and chewier. Most of the large ribs are used by most restaurants in order to preserve the old Guiyang way of eating.

3. Mung bean sprouts, egg noodles, ordinary noodles, stewed soup or stock, onion segments, ginger slices, garlic slices, coriander root, 1 dried chili, white wine, five-spice powder, Sichuan peppercorns, star anise , amomum villosum, cinnamon, orange peel, lard, salt, monosodium glutamate or chicken powder, soy sauce or light soy sauce, rock sugar, chili oil (red oil), chopped green onion.

4. Buy mung bean sprouts, dried chili peppers, Sichuan peppercorns, pork chops or pork keels, rinse them and set aside;

5. After the water boils, add the pork chops or pork keel bones and blanch them Wait for a while (you can add cooking wine to remove the fishy ingredients), and when the meat turns white, immediately take it out and remove the remaining bubbles in cold water (key step)

6. Take a clean iron pot and fry the steak until golden on both sides. red, take it out and set aside. Prepare another pot, add old stewed soup or stock, green onions, ginger slices, garlic slices, coriander root, 1 dried chili, white wine, allspice powder, pepper, star anise, Amomum villosum, cinnamon, orange Bring the skin, soy sauce or light soy sauce, rock sugar and lard to a boil, then add the pork chops or pork keel and bring to a boil, then turn to low heat and simmer for 30 minutes, then turn off the heat and simmer for 30 minutes before eating.

7. Boil water to cook noodles: Put clear soup in a bowl in advance. After the water boils, pour in the washed mung bean sprouts, blanch them, take them out and put them in a bowl. When the noodles are cooked, take them out and put them in a bowl. Finally, add the ribs, sesame oil, chili oil (red oil), chopped green onion, salt, MSG or chicken powder, soy sauce, mature vinegar, crispy whistle and fried eggs and serve.

When eating, add the pickled lotus white, which is sour, spicy and appetizing. For the production method, please see the video tutorial shot before. The secret of making pickled lotus white, onion, spicy millet and carrot is:

1. Choose a clean jar or a plastic box with good sealing properties. (Hereinafter referred to as the kimchi jar)

2. Boil clean water (the purpose is to kill the bacteria in the water), cover it and let it cool. The amount of water depends on the size of the dish. Just enough water to cover all the vegetables.

3. Pour the cool water into the washed pickle jar. Add salt until it feels very salty.

4. Put lumps of rock sugar in order to keep the kimchi crispy and delicious. White sugar and brown sugar cannot be used instead.

5. Put your favorite vegetables (can be: white radish, white radish stalks, red radish, carrots, cabbage, celery, ginger, garlic) that are not damaged and will not get water. Wash red peppers, long beans, lettuce, bamboo shoots, baby greens, mustard greens, etc.), dry the water on the surface, and then put them into the kimchi jar.

6. Water must be released into the sealing area.

7. If it is newly brewed, the kimchi will be ready to eat in about 7-10 days in summer. Winter lasts about 15 days. During this period, do not open it easily. The number of anaerobic bacteria in newly soaked water is relatively small. It is best to soak cabbage for the first time, because it is the easiest to cook. If you are soaking white radish for the first time, it is best to cut the white radish into thin slices.