The practice of stewed meat noodles, the practice of braised pork noodles

Today I will teach you a Suzhou-style stewed meat noodles, which is a southern method of noodles, the method is simple, the taste is very good, and you are guaranteed to eat one bite and want two bites, with endless aftertaste and unforgettable. What are you waiting for? Follow me and learn!

Soviet-style stewed pork noodles.

Ingredients: thin noodles, pork belly, rape, green onion, cinnamon, star anise.

Method:1How to deal with the pork belly: first boil the pork belly in the pot, put some water and green onion and ginger in the pot, and when cooking the pork belly, pay attention to prick the pork belly with a bamboo skewer to let the oil spit out.

2.When cooked until medium-rare or eight ripe, remove and let cool. Then use dark soy sauce to color the pork skin, and then fry the pork belly in the oil pan until the pork skin is wrinkled.

4.Put some water in the pressure cooker, put some cinnamon, star anise and Sichuan pepper into the pot, then pour in some dark soy sauce, add an appropriate amount of salt, stir well, then put in the pork belly, then add some sugar to the pot, cover and press for about 20 minutes.

5.Add water to a saucepan and heat.

6.Chop some chopped green onions and set aside.

7.Once boiling, blanch the rape, then cook the noodles and remove them into a bowl.

8.Put the boiled broth in a noodle bowl, then put a piece of pork belly on the noodles, sprinkle with some chopped green onions, and set aside some rape.

Ingredients: pork ribs, star anise, cumin, bay leaves, cinnamon, shallots, ginger, bone-in pork belly.

Blanch the pork belly in a pot under cold water, make the prepared ingredients into spice packets, remove the pork belly and wash it with warm water to remove the bones.

Put pork bones, green onion, ginger, light soy sauce, dark soy sauce, cooking wine, spice packets, rock sugar in a pot, bring to a boil over medium heat, turn to low heat and simmer for two hours.

Then turn off the heat and let the meat cool completely in the marinade, then remove the stewed meat and put it in the refrigerator for 2 to 3 hours.

Cook the noodles in the pot and remove them, spread the stewed meat slices on the noodles, and then pour the stewed meat marinade.

Introduction: Braised pork noodles is a simple home-cooked staple food, the ingredients used are lentils, noodles, pork, green onions, starch, salt, abalone juice, chicken essence, soy sauce, light soy sauce, cooking wine, garlic. Here's a pork stew I've put together for you. Practice, welcome to read.

1Slice the pork belly (the fat and lean meat I use) and marinate it with salt, cooking wine, and starch.

2. Wash the beans and remove the old silk, and pinch the sections by hand.

3. Peel the potatoes, wash them and cut them into strips, and shred the cabbage.

4. Pour oil into the pan, slightly more than usual for stir-frying. Once the oil is hot, add the drained potato strips and fry until the surface of the potato strips is crispy.

5. Remove the fried potato strips and control the oil.

6. Use the remaining oil from the potatoes just now, fry the peppercorns, and remove them. Then add star anise, dried chilies, chopped green onions, ginger slices, and minced garlic to stir-fry until fragrant. The amount of oil is about the amount of stir-fry, or slightly more.

7. Add the marinated pork belly and stir-fry.

8. Cook in cooking wine, stir-fry until fragrant, then cook into dark soy sauce to evenly color.

9. Pour in the beans and stir-fry.

10Add a tablespoon of tomato paste and stir well.

11Add water just over the ingredients.

12. After boiling over high heat, add an appropriate amount of light soy sauce and sugar.

13Add salt to taste.

14Add a small half teaspoon of five-spice powder.

15. Put in the cabbage.

16Add the fried potato strips.

17At this time, turn off the heat and spread the fresh noodles evenly on top of the dish, without turning it, so that the dish is at the bottom. Don't let the soup get to the noodles.

18 After seven minutes, open the lid and carefully turn the noodles over with chopsticks, turn the side that has not touched the vegetables to the bottom, and continue to simmer for 5 minutes.

19Simmer until the soup is basically dry, add minced raw garlic and sesame oil.

20 On high heat, quickly stir the vegetables on the bottom and the noodles on top until the soup is dry but the noodles and ingredients are moist.

21 bowls.

How to make stuffy meat noodles? Here's how to make stuffy meat noodles that I put together, I hope it helps you!

Preparation of stewed meat noodles (1).

Ingredients: 1 shallot, 1 green onion, 1 ginger, 1 pork belly, 1 braised egg, 1 handful of noodles.

Seasoning: 1 tablespoon oil, 1 tablespoon rock sugar, 1 spice packet, 1 tablespoon rice wine, 1 tablespoon salt, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce.

Method:1Wash the chives and chop the green onions; Wash the green onion and cut into sections; Peel and wash the ginger, slice and set aside.

2.Wash the pork belly, blanch it in a pot of water, skim off the foam, remove the decant.

3.Pour 1 tablespoon of oil into a pan, heat it, add rock sugar, and stir-fry over low heat until the sugar is colored.

4.Wait until the rock sugar is boiled until yellow-brown, add the meat pieces, and stir-fry until brown.

5.Add the green onion, ginger slices and spice packets in turn.

6.Add rice wine, salt, light soy sauce, dark soy sauce and plenty of water, and cover with a lid.

7.After boiling over high heat, reduce the heat to low and simmer for 2 hours, then remove and slice.

8.Take another pot, pour in water, boil, put in the noodles, cook over high heat and put it in a bowl.

9.Add sliced meat and braised eggs, pour in the stewed broth, sprinkle in chopped chives, and the Suzhou-style stewed pork noodles with fresh soup and noodles are ready.

The practice of braised meat noodles (2).

Ingredients: 1900 grams of pork belly, 100 grams of fine noodles.

Ingredients: 4 tablespoons salt, 1 teaspoon chicken essence, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of sugar, 5 shallots, 4 bay leaves, 1 fennel, appropriate amount of water.

Steps:1Blanch the pork belly in water, put the blanched pork belly in the pressure cooker, the pork skin is up, put in the shallots, ginger, bay leaves, fennel appropriate amount of water, put in light soy sauce, dark soy sauce, cooking wine, sugar, chicken essence and cover the pressure cooker, and then turn on low heat after hearing the sneering sound, and continue to cook for 20 minutes.

2.Wait until the pressure cooker has cooled naturally, open the lid of the pot, taste how salty it is, if it is light, you can add a little salt, turn on the high heat, and dry the soup slightly.

3.Remove the meat from the pressure cooker, put it on the side to cool, wait until the meat is cool, put it in a plastic bag, put it in the freezer compartment, and freeze it for about 2 hours. The soup that remains after the stewed meat is taken out is the soup stock used to make the braised pork noodles.

Remove after hours and cut into thin slices.

5.Take a small portion of the soup, add a pinch of salt and bring to a boil in a pot.

6.Bring the boiled meat noodle soup stock to the side and set aside.

7.Bring the boiled meat noodle soup stock to the side and set aside.

8.Put water in a pot and add a little salt to the water to cook the noodles.

9.Put the cooked noodles in the soup stock and put the stewed meat on top.

Cooking skills. If the pork belly is not frozen in a pressure cooker, it will not be cut into thin slices. Be careful when the meat is taken out of the pressure cooker, when the meat is rotten.

Ingredients: 200 grams of noodles, 1 potato, half a ham sausage, 100 grams of green beans, 1 tablespoon of salt, 2 tablespoons of soy sauce.

1. Peel the potatoes and cut them into small cubes. Cut the ham into small cubes. Clean green beans.

2. Heat half a pot of water in a pot, put the noodles in, and put them in a bowl for later use (the noodle soup can be taken out for later use). It is better to put cold water in a bowl and all the noodles stick together.

3. Start the pot, pour in an appropriate amount of oil, heat over low heat, pour in the potatoes, and stir-fry until the surface is brown.

4. Pour in the green beans and stir-fry for 1 minute.

5. Then pour in the ham and stir-fry evenly.

6. Pour the previously cooked noodle soup into the pot and put the noodles in.

7. Add 2 tablespoons of soy sauce and 1 tablespoon of salt, bring the soup to a boil over high heat, turn over low heat, and cover the pot with braised noodles.

8. When there is less soup in the pot, stir the noodles below with chopsticks, and the noodles and potato ham will taste better. When the soup is dry, you can prepare the pot to boil.