Winter version of steamed noodles

Overview

I went back to my parents' house today and what to cook. The old lady doesn't like to eat out-of-season vegetables. She's a little tired of the radish, cabbage and tofu she's been eating for more than ten days, so she's going to have some steamed noodles.

Tags

• staple food
• home cooking
• winter recipes
• lunch
• dinner
• bean sprouts
• cooking wine
• dried beans
• fresh noodles
• pork belly
• star anise
• very delicious
• zanthoxylum bungeanum
• ginger

Ingredients

Steps

1. 1 Wash and drain the meat, cut it into small pieces, and cook it according to the braised pork method.

   

2. 2 Soak the dried beans in warm water in advance. These are the dried beans that are dried in the summer when beans are on the market in large quantities. Cut them into 1.5-inch sections.

   

3. 3 I learned how to make bean sprouts by myself from the Internet, but it was not very successful. Wash, drain and set aside.

   

4. 4 After the meat is simmered for 30 minutes and it is very glutinous, add dried beans and green beans, stir-fry over high heat, add soy sauce, salt, and finally water. Friends saw from the picture that I added too much water this time because the old lady’s pot leaked air.

   

5. 5 Put - grate on the dish

   

6. 6 Lay the noodles flat, and cut the noodles appropriately when placing them to prevent them from being too long.

   

7. 7 Cover, turn on high heat and then low heat for 15 minutes. Open the pot, spread the noodles with chopsticks to mix with the vegetables, and cover for another 20 minutes. A pot of winter version of steamed noodles is born.