Scallion bone soup noodles
Overview
We continue to eat noodles today. For us northerners, we eat noodles almost every day, just like southerners eat rice. So there are always different ways to eat pasta, and the same way always fails to arouse people's appetite. My husband praised the Scallion Oil Bone Soup Noodles so much that he couldn’t wait for me to take a photo, so he and the baby yelled next to him, asking him to eat it quickly
Tags
Ingredients
Steps
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Use a fork to poke the pork ribs repeatedly until they are very big on both sides, then marinate them with egg white, pepper, one teaspoon of salt and one teaspoon of salt for ten minutes.
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Stir in half a tablespoon of potato starch and continue marinating for 10 minutes.
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Put oil in the pot, cut the scallions into sections and add them to cook together.
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Put oil in the pot, cut the scallions into sections and add them to cook together.
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Heat the oil until 80% hot, add the battered ribs and fry until golden brown, take them out.
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Leave the oil in the pot, reserve the green onion and the ribs for later use, and stir-fry the ginger slices over low heat. While the pot is hot, add one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and rock sugar.
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Leave the oil in the pot, reserve the green onion and the ribs for later use, and stir-fry the ginger slices over low heat. While the pot is hot, add one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and rock sugar.
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Add the soup stock, bring to a boil, put in the large ribs, bring to a boil over high heat and simmer over low heat until crispy. Add salt halfway through.
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Add the soup stock, bring to a boil, put in the large ribs, bring to a boil over high heat and simmer over low heat until crispy. Add salt halfway through.
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Have your hands ready to roll the dough.
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Pour the bone broth over the cooked noodles.
