One of the most loved faces, every family will do it, and each one will feel different. In my opinion, there are a few that are definitely not in my eyes~ there is no pass of the pork belly~ The noodles are not colored, the pass is lost~ The soft is not enough to pass away~ The noodles are not loosely separated~ Overcoming these points Basically became ~
Slice the pork belly and add the wine to the taste.
The green beans go to the two ends, go to the old stems, smash the small sections, and wash them.
Onion ginger garlic slices. (I use ready-made garlic)
The noodles are smeared with oil to prevent stickiness.
Put a little more cooking oil in the pot, add the pork belly and stir fry until the oil is browned, then add the onion, ginger and garlic.
Put in the beans and stir-fry for a while, add the thirteen flavors, chicken essence, pepper, salt, Laoganma, soy sauce and soy sauce.
Put the ingredients in the clear water and boil over the fire.
Turn a small fire, shake the noodles and loosely place them on top of the ingredients. Cover the lid and hear a small humming sound at the bottom of the pot.
Turn off the heat for 5 minutes, open the lid and mix well, mainly to make the color even.
1. Put the pork belly mainly to refine the fat oil, and the lard will make the noodles softer. 2, put the thirteen incense is very delicious, do not put an anise like the octagonal. 3, the old pumping is mainly to color the noodles, must be put, or the noodles are white is not good to see. 4. As for how long it takes to be determined according to your quantity, it is better to listen to your own voice. 5, do not open the lid frequently, the noodles are steam-cooked, steam is not cooked. 6, all the spices are the cooking step in place, so we must grasp the amount of seasoning. For example, the salt is a little more than the usual cooking, because the noodles are also used to season.