Spicy Noodles from Chongqing Noodles
Overview
When making Chongqing noodles, water surface is generally used, which is alkaline water surface. But since I live in the north, I really can’t buy alkaline water, so I can only use northern noodles. The texture of the noodles may not be as good as that of Chongqing, but the seasoning of the noodles is based on the Chongqing flavor, and the soy sauce, Sichuan peppercorns, and chili peppers are all brought from my hometown, so the taste is still very good.
Tags
Ingredients
Steps
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Chop the ginger and garlic into fine pieces.
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Pick, wash and chop the scallions.
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Rinse the lettuce leaves and cut them into segments with your hands.
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Add water to the pot and bring to a boil.
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After the water boils, add a small handful of noodles and quickly stir them up with chopsticks.
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While the noodles are cooking, make the sauce, two spoons of soy sauce, two spoons of pepper noodles, one spoon of minced ginger and garlic, two spoons of red oil chili, half a spoon of chicken essence, one spoon of chopped green onion, and one spoon of lard.
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Add two ladles of noodle soup to the mixing bowl. Bone broth is best if you have it at home.
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When the noodles are not hard, add the lettuce leaves and turn off the heat.
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Pick the lettuce leaves into the bowl first, then add the noodles, and finally sprinkle with chopped green onion.
