Spicy noodles with shredded pork and mustard(xiang la zha cai rou si mian )

Spicy noodles with shredded pork and mustard

Introduction:

"Mustard tuber is mainly composed of protein, carotene, dietary fiber, minerals and so on. It is known as" natural monosodium glutamate ". It is rich in chemical components that produce delicious taste. After pickling and fermentation, its taste is stronger."

Production steps:

Step 1: cut the lean meat into filaments, add a little oil, soy sauce and corn starch, and stir well

Step 2: pepper cut, ginger cut, scallion cut and then split

Step 3: heat the pot, add oil, add bean paste, stir fry out red oil

Step 4: add shredded ginger and dried pepper, stir fry the flavor

Step 5: put in the scallion section and stir fry it

Step 6: add the prepared shredded meat and stir fry it

Step 7: add shredded mustard mustard and stir fry until fragrant

Step 8: add appropriate amount of water

Step 9: after the water boils, add the dried noodles to boil

Step 10: when the noodles are cooked to 8, add green vegetables, salt and scallop

Step 11: when the vegetables are cooked, you can enjoy them

Materials required:

Lean meat: 100g

Mustard tuber: 60g

Noodles: 150g

Bean paste: 2 teaspoons

Scallion: right amount

Ginger: right amount

Vegetables: moderate

Chaotian pepper: 4

Salt: 2G

Scallop: 1g

Soy sauce: moderate

Oil: right amount

Corn starch: right amount

Note: if you put a lot of Douban sauce, you can not add salt, because Douban sauce itself is very salty, so you should try it yourself to avoid too salty. If you want more red oil, you can add more oil.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Zha Cai Rou Si Mian