Inner Mongolia home-style braised noodles

Overview

Braised noodles are the most commonly eaten noodles in Inner Mongolia. I am from Shaanxi, and because I live on the border of Shaanxi and Mongolia, some local eating habits are also influenced by Inner Mongolia. After eating braised noodles for the first time, I thought I must learn it. The method is simple and the ingredients are simple, but I really missed it after not eating it for three days. A true foodie. Today’s practice was taught by my Mongolian friend’s mother. Very authentic taste.

Tags

• hot dishes
• chicken essence
• coriander
• dried beans
• dried chili pepper
• edible oil
• garlic
• ginger noodles
• light soy sauce
• noodles
• old soy sauce
• potatoes
• tofu
• zanthoxylum bungeanum
• chopped green onion
• salt

Ingredients

Steps

1. 1 Main material picture: cut potatoes and tofu into pieces, soak dry beans.

   

2. 2 The handmade noodles are made by myself

   

3. 3 Add the usual amount of oil for cooking in the pot, heat the oil, add dried Sichuan peppercorns and stir-fry over low heat until fragrant. Pour in the potatoes and stir fry over high heat for a few times

   

4. 4 Add soaked dried beans. If not available, fresh beans can be substituted. Add dark soy sauce, ginger noodles and stir-fry

   

5. 5 Add cold water, cover the vegetables, bring to a boil over high heat, then lower the heat to low, and cover the pot for about ten minutes

   

6. 6 Tofu rots easily, so do not stir it after placing it in the pot. Put the cut noodles into the steamer, add them on top of the main ingredients and steam over low heat for five minutes until most of the water is evaporated

   

7. 7 Take the noodles out of the steamer, put them into the pot with the main ingredients, add chopped green onion, coriander, chicken essence, and salt, stir evenly, cover the pot and simmer for two minutes, ok.