Big bowl of shredded pork noodles with oil residue(zui shi huai nian de mei wei da wan you zha rou si mian )

Big bowl of shredded pork noodles with oil residue

Introduction:

"The pork I bought today is too fat, so I cut off the fat to refine the lard. The rest of the oil residue I prepared to stir fry vegetables. As a result, someone saw that I had to order noodles. Well, who told me that we are housewives? We sing and women follow. Anyway, I miss the delicious food at the school gate, so let's nostalgic today."

Production steps:

Step 1: dice pig fat

Step 2: open a small hot pot without oil

Step 3: add fat and drizzle with a few drops of sesame oil

Step 4: cover the pan and fry slowly. Force the lard out. Remember to leave a seam on the cover. Don't let the steam drip in, otherwise it will fry

Step 5: shred the tenderloin when refining lard

Step 6: marinate the pepper powder with starch

Step 7: the oil residue is delicious

Stir fry a little pork, turn out the lard

Step 9: prepare the big bowl, add the delicious, soup essence, salt and scallion in advance

Step 10: slicing duck gizzards

Step 11: boil water in an iron pan

Step 12: put the eggs and blanch them

Step 13: Shanghai green bowl

Step 14: don't forget to add a lard

Step 15: put the poached eggs into the bowl

Step 16: keep going in boiling water

Step 17: remove the oil residue and duck gizzard

Step 18: add the oil residue and duck gizzard and bring to a boil

Step 19: pour the noodles with oil dregs, duck gizzards and part of the noodle soup into the noodle bowl (I swear that claw is definitely not mine)

Step 20: Yes, it smells good

Materials required:

Pig fat: 150g

Small package duck gizzards: two

Loin: 100g

Dried noodles: 150g

Shanghai Green: 1 tree

Egg: 1

Scallion: a little

Salt: right amount

Soup essence: a little

Sesame oil: a little

Starch: a little

Delicious: a little

Pepper powder: a little

Note: the oil residue should not be too tender, greasy, or too old, scorched or tangled!

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Zui Shi Huai Nian De Mei Wei Da Wan You Zha Rou Si Mian