【Burning noodles】
Overview
Burning noodles are a traditional delicacy in Yibin, Sichuan. Because oil is heavy and has no water, it can burn when ignited, which is called burning noodles. The water surface used for noodles is [alkaline surface]. Many outsiders basically think that Sichuan mainly eats rice. Every breakfast in Luzhou and Yibin, Sichuan, starts with noodles. There are noodle restaurants everywhere in the streets and alleys of the city. Most noodle restaurants have dozens of flavors to satisfy diners with different tastes. I personally like eating burning noodles since I was a child. I like to eat burning noodles and drink soup at the same time. I enjoy it very much
Tags
Ingredients
Steps
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Add salt to the peanuts and fry over low heat. Fry the peanuts until fragrant; crush the peanuts
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Cut the pork belly into small pieces, add some soy sauce, and stir-fry until fragrant [You can stir-fry with sweet noodle sauce, I personally don’t like sweet noodle sauce]
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Use Sichuan peppercorns and dried sea peppers for bean sprouts. Sauté
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What I make is water surface. Our noodles must be added with alkali to have that alkali flavor
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Pressed water surface
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High heat, boil the water in the pot, as much water as you need
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Bring to a boil and stir in the noodles. Cook in half a minute
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Pick up the noodles and quickly shake off the water in the noodles
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After drying, start mixing
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I used lard, sesame oil, red oil, salt, and MSG. According to personal taste, make a mixed oil [if you like spicy food, you can add more red oil]
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Add the mixed oil to the noodles in several batches, and mix the noodles quickly; mix well, add soy sauce, and mix well
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Then sprinkle the meat cubes, bean sprouts, chopped green onion, peanuts and sesame seeds on the surface. [Those in our hometown also use fried soybeans and kohlrabi. It’s hard to buy the ingredients in other places, so we have to make do with them]; mix well when eating
