Braised noodles

The first stage is cooking. Add the onion and ginger to the pot, remove the peppercorns from the oil, stir-fry the meat over high heat, add an appropriate amount of cooking wine and a little dark soy sauce, mainly to add some color and flavor, and then pour in an appropriate amount of light soy sauce. Then add the beans, cut the beans into sections, and stir-fry for two minutes. Pour hot water until the vegetables are covered with water and cook for two to three minutes. Cut the potatoes into cubes and soak them in cold water for 20 minutes to remove the starch. Boil the beans for two to three minutes and add the potatoes. Cook for five minutes, the cooking time depends on the size of the potato cubes. You can taste the soup at this time and add salt if it is too light. Add some sugar, not too much.

The noodles are made with a chef's machine. You can also use the cut noodles on the market

Then in the first step, spread the noodles on the vegetables and reduce the heat to low.

Cover the pot tightly and simmer, simmer, simmer. Watch the time and after 10 to 15 minutes, open the pot lid and use chopsticks to pick out the noodles to prevent them from sticking together.

In fact, depending on the condition of the soup at this time, you can turn the pot, stir the noodles and vegetables, and then simmer for a while. small fire

It's almost done when the soup is gone. The worst thing about braised noodles is that they stick to the pan, so the noodles should be at least 90% cooked before mixing with the vegetables. Otherwise, if the noodles touch the soup and then mix in the potatoes, the soup will disappear quickly.

Turn off the heat, cover the pot and simmer for a while before serving.

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