Pork noodles Pork noodles are a common Chinese home-cooked dish that varies from region to region, but the basic points include how the noodles are made, how the pork is processed, and finally when a delicious soup or sauce is made. Here's a general and detailed recipe for pork noodles:
Preparation of pork noodles (teriyaki flavor):
Ingredients required: Noodles: Fresh noodles made from all-purpose flour or commercially available somen noodles.
Pork: Choose pork belly or lean meat, cut into thin slices or thin strips.
Vegetables: such as cabbage, bean sprouts, greens, etc., can be selected according to personal preference.
Seasoning: ginger, green onion, garlic, light soy sauce, dark soy sauce, cooking wine, caster sugar, salt, chicken essence, pepper, star anise, bay leaves, Sichuan pepper, etc.
Production steps: Pork processing: Shredded or sliced pork, marinated with a small amount of cooking wine and light soy sauce for 15 minutes to make it flavorful.
Garnish preparation: Wash and chop the vegetables and set aside.
Stir-fry shredded pork: Add an appropriate amount of lard (vegetable oil can also be used) to the pot, add ginger slices, green onions, and garlic cloves to stir-fry until fragrant, then add the marinated pork and stir-fry until it changes color.
Sauce and stew: Add light soy sauce, dark soy sauce and sugar to the pot to make a braised sauce, add water to cover the pork, then add star anise, bay leaves and other spices, and simmer for about 15 minutes until the pork is cooked through and the soup is thick.
Boiled noodles and side dishes: Boil water in another pot, add noodles and cook until seven or eight are ripe, remove and set aside; At the same time, blanch the vegetables quickly.
Mix and serve: Place the boiled noodles in a bowl, top with blanched vegetables and stewed pork, and pour over the rich broth.
Finally, seasoning: Sprinkle with chopped green onions, coriander, pepper, etc., add seasonings according to personal taste, stir well and enjoy.
Clear soup version of pork noodles method:
Material and procedure variations:
The consommé version may not use dark soy sauce and too much teriyaki seasoning, but instead boil the bone broth as a base stock, where the pork can be simmered first to bring out the aroma and deliciousness, and finally drizzled over the boiled noodles along with the consommé.
It can be served with light vegetables such as spinach and pea tips, blanched and stacked on top of noodles, and seasoned with basic seasonings such as lard, salt, light soy sauce, pepper, etc.
Either way, the key is to master the heat, freshness and seasoning to make the pork noodles both delicious and layered.