Braised pork knives are a bit monotonous. Adding some vegetable nutrition will make the more balanced knife noodles. The secret of cooking is oil! Don't be scared by the formula. It's actually very simple!
When you meet the noodles, add a little bit of water and about 15 minutes to feel the dough is smoother. You can cover the plastic wrap for half an hour and then take it out. Smooth, the dough must not be too soft, or it will stick when you cut the noodles. Good cut
When you wake up, stir-fry the whole material and the side dish. Cut the vegetables in the oil.
Pour a little more oil into the pot. Put all the ingredients of the oil formula into the pot. Stir-fry until you smell the scent. I fired for about 5 minutes. I forgot to take pictures.
After sifting, put the clean oil into the pot and put in the pork belly. Add 1 spoonful of oil, 2 tablespoons of soy sauce, vinegar, add a little water, cover the lid, and add all the side dishes for 15 minutes. about
Boil a pot of boiling water and form the dough into an oval shape. Place a flat surface on the cut surface. Sprinkle some flour. Use a noodle knife to cut the noodles into the pan. Do not cook for too long.
The taste of the cold water will be more tough! Pour the braised pork with vegetables and eat ~~~