At home, I often do braised braised meat, such as braised pork, braised chicken, braised duck, braised hoof, etc. After eating the meat, there will always be delicious soup, but it is too greasy and difficult to handle, but it is discarded. It is a pity that this noodle comes into being under such circumstances, and the steps are simple and easy to operate. The raw materials are easy to purchase, so that you can enjoy multiple benefits such as economy, deliciousness and nutrition.
Take a pot of boiled water, add water to the noodles, boil and turn into a small fire, slowly cook soft.
Cut garlic, millet pepper, shallots and set aside.
Sprouts are shredded and ready for use.
Remove the frozen soup from the refrigerator (refrigerated or fresh-keeping layer).
Put the upper layer of the soup with the soup spoon as much as possible and put it into the wok. Heat the oil and heat it until 6~8 minutes. Add the garlic and the millet pepper.
Pour in the sprouts and stir-fry until served.
The frozen fat that has been removed is thawed into a wok and boiled over high heat.
After the noodles are cooked, pour them out, chill with cold water and drain.
After the soup pot is opened, put the noodles in turn, boil them, and then add the pre-sauted sprouts, boil them, and then sprinkle the shallots when the pot is ready.
Finished, Shengpan, open to eat!
1. The braised broth is quite fragrant. Generally, I will not add oil, salt, sauce, or even add as little water as possible to ensure the mellowness of the soup. 2. After the noodles are out of the pan, they can be chilled with cold water to make them more elastic, elastic and increase the taste. 3. Of course, you can add or lose the millet according to your taste.