Braised noodles with pork and beans
Overview
As an Inner Mongolian, what I miss most when away from home is not mutton, but braised noodles! Taught by my mother herself, I have practiced it for many years, and everyone who has tried it has been fascinated by it!
Tags
Ingredients
Steps
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Make a large bowl of noodles. The specific amount depends on your food intake. Softer noodles are more delicious, and then cover the noodles with a pot lid.
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Prepare the ingredients: cut onions, ginger, garlic, peppers, mushrooms, and beans into dices, shreds, or thin slices (the small white cylinder next to the bean bowl is a small artifact that can be used to remove the beans). Peel the back of the pig, cut the lean meat into strips as thick and long as your little finger, and cut into some fat cubes to stir-fry to make lard. Prepare all the pepper powder, aniseed powder, peanut oil, cooking wine, soy sauce, vinegar, and fragrant sauce that will be used. Use a milk pot to boil a pot of hot water for cooking meat and vegetables.
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Heat the pot over high heat, pour in the cooled peanut oil, add diced pork fat, and turn to medium heat until the fat turns into oily residue, pour away the oily residue.
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Pour in the lean meat strips and stir-fry. When the surface of the meat changes from red to pink (to lock in moisture and make the meat fresh and tender), add 3 tablespoons of cooking wine to remove the fishy smell and continue to stir-fry.
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Fry until the water is gone and only the meat and oil are left. Turn on low heat and tilt the pot so that the oil concentrates on one side of the pot to fry the spices. Add shredded ginger, garlic slices, and minced green onion in turn and stir-fry until fragrant, then add 1 tsp aniseed powder and an equal amount of pepper powder (put onion, ginger, and garlic first, do not add dry ingredients first, otherwise it will be easy to burn), then mix the meat and seasonings and stir-fry, otherwise the meat will be burnt.
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Add green pepper shreds and shiitake mushroom slices and stir-fry until fragrant (if you like spicy food, you can stir-fry in chili pepper).
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When the aroma of the mushrooms and green peppers is stir-fried, add 3 tablespoons of soy sauce and 1 tablespoon of vinegar and stir-fry. You will smell the aroma of the soybean pan! This shows that the taste is stable.
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Add a pot of hot water (do not add cold water, the pork will shrink), put half a bag of Xiangqi sauce (4-5 spoons of other soybean paste will do), and let the soup look brown. You can taste it before deciding whether to add more sauce. Cover the pot, bring the water to a boil over high heat, and simmer the meat over medium-low heat for 20 minutes.
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While the meat is stewing, start preparing potato strips and pumpkin slices (peeling potatoes too early will oxidize). Cut the potatoes into strips as long and thick as your little finger, and cut the pumpkin into thin slices. Be sure to buy potatoes and pumpkins that taste crunchy so they can melt into the soup and hang on the noodles. If you don’t know how to identify them, you can buy red-skinned potatoes and small green pumpkins (if you can’t even dig your fingernails into the skin, it means they are good). Then knead the dough again.
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After 20 minutes, place shredded beans, potato strips, and pumpkin slices in sequence in the soup (let the beans sit underneath to prevent the steaming noodles from sticking to the pot), and cook for 20 minutes.
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During this cooking time, you can put all the things you have just used back into place, clean up the kitchen, and roll out the dough. Coat the rolled out dough generously with flour to prevent it from sticking together when cutting. Cut the noodles into thin strips and use your hands to pull them into sections as long as your hands (noodles that are too long will not be easy to mix later, and the noodles will become thinner and stronger after being stretched). Arrange the noodles loosely and leave them intact on the dish until they are done cooking.
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When the vegetables are cooked, taste the saltiness of the soup and add 1 teaspoon of salt to make the soup slightly salty (if the saltiness is just right, add noodles and it will become lighter). When the vegetables are exposed to the water, it is suitable to put the noodles (too much water will cook the noodles), cover the pot and turn on the high heat to maximize the steam.
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Place the noodles on the dish, do not let the noodles touch the pot to avoid burning the pot. Cover the pot and continue steaming over high heat for about 5 minutes. Pay attention to the beeping sound in the pot. The beeping sound gradually decreases. Turn to medium heat for a few minutes. When there is almost no water, switch to low heat for 1 minute and it will be cooked (during this period, pay attention to smell if there is any mushy smell. If there is a slight mushy smell, open the lid and use a shovel to shovel the vegetables along the edge of the pot, but do not stir).
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Turn off the heat and mix the noodles and vegetables until the noodles are separated and coated with potato and pumpkin paste.
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You're done! It is recommended to eat garlic while eating noodles! Absolutely authentic way to eat!
