Taiwanese mushroom braised pork noodles

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  1. Prepare pork belly strips, boiled eggs, dried tofu, garlic, ginger, onions, mushrooms, broccoli, and tomatoes.

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  2. Boil water in a pot, blanch the pork belly, remove and wash it for later use.

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  3. Heat the pot without adding oil, pour in the pork belly and stir-fry Wuhua oil will slowly fry out a lot of oil.

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  4.Add shallots, ginger and garlic and stir-fry evenly.

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  5.Add salt, sugar, soy sauce, light soy sauce, allspice, and white pepper pink.Stir well.

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  6.Add boiling water and bring to a boil.

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  7. Add dried tofu, diced mushrooms and eggs and simmer together.

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  8.Pour all the mixed ingredients in the wok into the pressure cooker.Press for 25 minutes and the braised pork is ready.

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  9. While the pressure cooker is pressing the meat, you can cook the noodles and put them into a bowl..Blanch the broccoli and set aside.

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  10.Put some broccoli and tomatoes into the noodles.

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  11. Press the meat in the pressure cooker, scoop out some meat, dried beans and eggs.Put it into a bowl, pour some juice on it, sprinkle with cilantro and chopped green onion, and a bowl of delicious Taiwanese mushroom braised pork noodles is served.