How to make Sichuan style pork ribs noodles:

Chop fresh pork ribs into pieces, wash them and put them in the pot. It is best to use a casserole. After boiling over high heat, pour out the water to remove the oil and blood. Then add water to cover the ribs about 15 cm, add onions, ginger, garlic, and bean sprouts. Other ingredients include water, green onions, ginger, garlic, and dried chilies. Bring to a simmer over high heat, then skim off the foam and simmer over low heat. Generally, it is best to simmer for more than an hour. Add an appropriate amount of salt at the end.

The pork ribs noodle soup is made from eggs mixed with bean flour, wrapped in pork chops and fried until medium-rare, then slowly simmered in a pot, and finally poured over the cooked noodles.

How to cook Sichuan beef noodles:?

(1). Cut the beef brisket into one-inch square pieces.

(2). Add water, green onions, ginger, garlic, and dried chili peppers to the pot. Add the beef brisket and bring to a boil. Remove the blood foam, wrap other seasonings with gauze, and put them into the pot. Add soy sauce and cooking wine. Cover and cook for 20---30 minutes.

(3). Pour the cooked beef soup over the cooked noodles and sprinkle with coriander before eating. ?

How to make Sichuan style fat intestine noodles:

(1). Make soup: Boil the pork bones into soup, heat up the oil pan, add pickled ginger and chili, bean paste, Sichuan peppercorns, Saute the dried chili until fragrant, add the sausage and stir-fry, then add the soup, bring to the boil and simmer for 1 hour. ?

(2). Prepare seasonings: red pepper, chopped green onion, soy sauce, bean sprouts, celery grains, vinegar, coriander, big head sprout grains (a vegetable from Sichuan), fried soybeans, MSG, etc. ?

(3). Boil water until boiling and add noodles. After cooking, take it into a bowl, add the fat intestine soup (there must be fat intestine in it), and then add seasonings according to taste. ?

Introduction to Sichuan noodles:

Compared with Sichuan cuisine, Sichuan noodles may be a little unfamiliar to us. Sichuan noodles adhere to the essence of Sichuan cuisine and combine the essence of Sichuan noodles. Give full play to it and bring the fragrant and delicious Sichuan flavor to us. Compared with Shaanxi noodles, which give people a generous and generous feeling, Sichuan noodles are sold in one or two places by weight, which is very considerate, and the diversification of flavors allows us to choose what we want regardless of the size of our appetite or the taste. That delicious one.

In addition to Sichuan cuisine, noodles are another type of Sichuan cuisine.

Sichuan noodles are different from northern noodles. They don’t pay much attention to the taste of the noodles themselves, but focus on the auxiliary ingredients-the soup flavor and ingredients.

Taking advantage of the strengths of Sichuan cuisine, many Sichuan cuisine practices have been applied to pasta, which has achieved unexpected results. This should be regarded as another feature of Sichuan noodles.

Sichuan cuisine, delicious and spicy, has already spread out of Sichuan, to the whole country, out of Asia, and to the world.

Nowadays, Sichuan noodles are coming in force, using the taste inherited from Sichuan cuisine to show us another wonderful world of food.

The road to gourmet food is a long one, and our lives are endless and our pursuits are endless...