Simple version How to make steamed noodles

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  1. Cut the pork belly into small slices.A little bigger than a fingernail is enough.I cut it a bit too big, but my friend from Shaanxi told me that it must be smaller and I will improve it in the future.Cut carrots, potatoes, bell peppers, fungus, and day lily into small dices for later use

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  2. Fry the tofu slices in the oil pan until brown on both sides, remove and cut into cubes

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  3. Beat the eggs, bake them into egg skins, cut the egg skins into small pieces, cut the garlic into small dices, scallions and ginger Cut into pieces and set aside

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  4.Put cooking oil in the hot pan, add a little more oil, it is ordinary cooking About five or six times the amount, stir-fry the pork belly dumplings over medium heat for ten seconds, add the minced onion and ginger and continue to stir-fry for ten seconds, then add chili powder and stir-fry over medium-low heat.The stir-frying process is really fragrant



5. Stir-fry for half a minute to release the red oil, then add the five-spice powder and peppercorns and stir-fry for ten seconds to release the aroma.Turn up the heat, add soy sauce and Sauté the rice wine until fragrant, then add vinegar and bring to a boil.After the vinegar smell is boiled out, pour hot water.More hot water is needed because this is a variety with more soup and less noodles.After boiling, except for the garlic moss and diced egg rinds, all the raw materials and salt are added., open the lid and cook over low heat for five minutes, put in the diced egg rinds and continue to cook over low heat

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  6. This You can use another pot to cook noodles.After 10 to 15 minutes of cooking, add the garlic cloves and bring to a boil, then turn off the heat.The sauerkraut is ready.Take out the noodles and add the sauerkraut.The fragrant noodles will be out of the pot.Start enjoying