Xibei iron pot braised noodles
Overview
People from western Inner Mongolia and Shanxi are keen on a kind of delicacy that combines meat, vegetables and noodles - iron pot braised beans and noodles. After coming to Beijing, I tried several methods but thought they were not authentic. Later, I learned from my mother that the noodles should be braised with meat and vegetables. The noodles have the flavor of meat and coriander, which is the authentic Xibei Braised Noodles.
Tags
Ingredients
Steps
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Raw materials: ribs, beans, potatoes, flour and water (you can use ready-made hand-made dough instead)
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Knead the dough, add a small amount of warm water to the flour in batches, stir the flour with chopsticks while adding water, until the flour all becomes small lumps, then mix it together with your hands. After the dough is ready, set it aside to wake up.
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Heat the oil over cold heat, add a little more oil, and add the blanched pork ribs. 2. Stir-fry the pork ribs until golden brown, and add minced garlic. Minced garlic can not only enhance the flavor, but also make the pork ribs more tender. 3. Stir-fry the garlic for a few times, add the minced onion and ginger, pour in the soy sauce, cover the pot and cook. 4. After the ribs are colored, add hot water, salt, and half a tomato. The purpose of adding tomatoes is to make the soup look better. 5. Stew the ribs for 30 minutes.
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The process of stewing pork ribs is to make noodles, knead the noodles, roll out the noodles, and cut the noodles.
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After the ribs have simmered for 30 minutes, add the potatoes and beans. To enhance the flavor, cut the beans vertically.
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After simmering for 10 minutes, add noodles
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Cover the pot and simmer for 10-15 minutes. When the soup in the pot is almost completely dry, the noodles are ready.
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The noodles are clearly defined, the ribs are soft and chewy, the taste is salty, and the potatoes and beans are soft and glutinous. This delicacy is guaranteed to make you salivate. More suitable for children who don't like vegetables.
