Teach you to make authentic Shaanxi Qishan noodles, which are full of color, flavor and taste, and are so delicious that you can't stop

Ingredients: pork belly, daylily, fungus, egg, potato, carrot, garlic sprouts, dried tofu

Seasoning: oil, green onion, ginger, chili flakes, five-spice powder, thirteen spices, salt, chicken essence, vinegar, star anise, dried chili peppers

Steps:

1. Be sure to choose selected pork belly, cut it with the skin, and cut it into small square slices. Don't cut the pieces into large pieces, and then separate the fat ones from the lean ones, because the order of stir-frying is different for a while.

2. Cut the carrot into small pieces, the potatoes are also cut into small pieces, the soaked black fungus we first remove its tail, so that the taste will be better, and then cut into small pieces, the daylily is cut into small pieces, the dried bean curd is also cut into small pieces, the garlic sprouts and shallots are chopped, the ginger is shredded first, and then chopped

3. Next, let's make the egg skin, beat two eggs into a bowl, add 1g of salt and stir well.

4. Get out of the pot, it is best to use a non-stick pan here, because other pots are not easy to master, the temperature of the pot does not need to be too high to put in the egg mixture, shake evenly, fry on both sides until golden brown, you can turn off the heat, remember to turn over and fry halfway.

5. After the egg skin is cooled, we cut it into small pieces, such as a diamond shape.

6. Heat the oil from the pot, first make the part of the meat whistle, first put in the green onion and ginger and stir-fry, then put in the fat meat, first fry the meat skin until it is shiny, and then put in the thinner one, change to low heat and stir-fry, keep stir-frying until the meat slices are white, put in one to two star anise, three to five dried chili peppers, and an appropriate amount of chili noodles, five-spice powder 2g, thirteen spices 1g, salt 3~5g, stir-fry evenly, add enough vinegar, because the important component of the meat is vinegar, it is best to use Qishan vinegar, the ratio of meat vinegar is 2:1,, Spread evenly, cover the pot and simmer for 10 minutes.

7. The moment you open the lid of the pot, it is really fragrant, we take it out and set aside.

8. Reheat the oil, let's make the bottom part of the dish, put in some chopped green onions and stir-fry until fragrant, first put in the potatoes, fry the carrots until the carrots become soft, so that they are fully integrated with the oil, then add the black fungus, daylily and dried beans, stir-fry evenly, add 2g of salt, then put in a little warm water, cover the pot, and simmer over low heat for three to five minutes.

9. Open the lid, add 5g of light soy sauce, a little garlic sprouts, stir well and serve.

10. Next, let's make the base soup, I made a red soup this time, and another method is the boiled soup, which is also very good. First boil a pot of boiling water, 5~10g of salt, 10~15g of vinegar, then add an appropriate amount of chicken essence and oil to pour spicy seeds, stir evenly and set aside.

11. Noodles, of course, noodles are indispensable, and it is recommended to use hand-rolled noodles here. In order to save some time, here I use a hand-rolled dough bought outside, or it may be machine-pressed. This kind of noodles is relatively fast to cook, after we cook it, take it out and go through cold boiled water, and then you can take it out and set aside.

12. Next, we pour soup over the boiled noodles, and then put in enough vegetables, put more, I prefer to eat vegetables, and some meat dumplings, and garnish with some egg skin and shallots, this very delicious noodles are complete.