Sichuan Dandan Noodles

Overview

Dandan noodles were originally made by small vendors walking along the streets of Sichuan. One end was a stove (for cooking noodles) and the other end was a variety of seasonings. They shouted while walking. Some buyers immediately cooked the noodles and added seasonings. In an instant, a bowl of steaming, spicy and fragrant Sichuan-style noodles was ready. Because they were selling noodles on a burden, over time this kind of noodles became known as Dandan noodles.

Tags

• staple food
• noodles
• sichuan cuisine
• lunch
• dinner
• lard
• msg
• minced pork belly
• pepper noodles
• pickled mustard
• sesame paste
• sichuan red oil
• sichuan sprouts
• white sugar
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients for the seasoning. Chop the pickled mustard, take out the bean sprouts, and chop them a few times. This will make the sauerkraut taste good. Chop the pork belly into minced meat.

   

2. 2 Stir-fry the red peppercorns slowly over low heat until fragrant. Turn them onto a chopping board and roll them into fine powder.

   

3. 3 Put lard oil in the pot and stir-fry minced pork, chopped bean sprouts and chopped mustard.

   

4. 4 Take two bowls, beat the bottom of the bowl, add soy sauce, pepper powder, red oil, monosodium glutamate, white sugar, and sesame paste. After the noodles are cooked, pick a piece of noodles and put it in a bowl, add a little boiling soup, and sprinkle the fried bean sprouts, mustard minced meat and chopped peanuts on top. A bowl of fragrant dandan noodles is done.