Braised Pork Belly Noodles
Overview
Pairing of main and non-staple food, meat and vegetables, neither meat nor vegetarian, both meat and vegetarian. It's fragrant and delicious. It's great for lunch. It's great to have two cups of tea in the afternoon! Beautiful!
Tags
Ingredients
Steps
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Cut green onions into large sections, slice ginger, and mince garlic
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Break the beans into small pieces with your hands and cut the potatoes into pieces with a hob
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Insert the tomatoes on the handle of a spoon, grill them over a gas stove until the skins fall off, cut them into pieces and set aside
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Slice the pork belly thinly to make it easier to ripen. I used a non-stick pan so I didn't add any oil. Add the pork belly, add cooking wine and stir-fry over low heat until the fat part spits out oil and the pork belly appears. If you don’t have a non-stick pan, just put a little oil on high heat until the oil starts to smoke, then moisten the pan, wait for the pan to cool down, and then put it back into the pan. This way you won’t fry the pan
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When the pork belly appears, add onions, ginger and garlic, continue to stir-fry over low heat until the onions, ginger and garlic are fragrant
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Add beans, potatoes and tomatoes and stir-fry evenly. Add light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, soybean paste, thirteen spices and stir-fry evenly
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Add boiling water to cover the meat and vegetables. Next, lay flat.
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Cover and bring the water to a boil, then simmer over medium-high heat for 5 minutes
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Flip the part that is not covered with soup on the surface, cover it, and continue to simmer for 5 minutes. Analyze specific problems in detail. If you feel that the soup is thickened at the end and the noodles are not yet cooked, add some boiling water to simmer. If you like the soup a little thicker, add more boiling water; if you like a richer soup, make the soup thicker
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Remove from pan and plate
