Qishan saozi noodle(xi fu yi jue qi shan sao zi mian )

Qishan saozi noodle

Introduction:

Qishan saozi noodle is the most representative saozi noodle in Shaanxi. Produced in Xishan, it is a unique pasta in Shaanxi Province. The raw materials and accessories of saozi are various, and the taste is sour and spicy. Noodles are thin and smooth. Qishan noodles are delicious. In addition to the strong taste of noodles, they also have sour soup and the top layer of saozi. Saozi should be "Wang", sour soup should be "thin", and noodles should be hot. "

Production steps:

Step 1: prepare pork.

Step 2: wash the meat with warm water and cut it into 3 cm long, 2 cm wide and 0.2 cm thick slices.

Step 3: prepare Qishan fragrant vinegar, dried spicy seeds and dried spicy noodles.

Step 4: prepare star anise, cinnamon, fennel, fragrant leaves, nutmeg, Caogou and clove.

Step 5: wash carrot, celery, potato, scallion and ginger, peel potato.

Step 6: cut potatoes, celery and carrots into slices of the same size as meat slices, blanch them with boiling water and remove them.

Step 7: soak the yellow flower and Auricularia auricula in water and cut them up.

Step 8: stir the eggs into a pan, spread them into egg cakes, and cut them into diamond shaped egg skins.

Step 9: cut tofu into long strips and deep fry in oil. Dice and mince the garlic.

Step 10: stir fry saozi: clean the pan, leave a little oil, add pork, stir fry for 5 minutes, put in the cut ginger and scallion, stir well.

Step 11: pour in the cooking wine.

Step 12: add dry red pepper and stir until fragrant.

Step 13: add star anise, fragrant leaves, nutmeg, grass fruit, clove, cinnamon, fennel, stir well. Stir fry over low heat for 10 minutes. The fat spits out 80% of the oil, and the flavor is rich.

Step 14: add the spicy noodles, stir fry quickly until the oil turns red, and the spicy meat slices are wrapped with a layer of red pepper powder.

Step 15: add 100g vinegar into the pot and stir fry over warm fire to make the fragrance soft.

Step 16: pour in 1000 grams of water.

Step 17: simmer for 20 minutes over low heat, add appropriate amount of salt and simmer for another 20 minutes until the Sao Zi is mature.

Step 18: sour soup boiling: take the pot into 4000 grams of water, add 500 grams of Qishan vinegar.

Step 19: transfer in fresh soy sauce.

Step 20: add star anise and cinnamon.

Step 21: put down yellow flower and Auricularia auricula.

Step 22: add salt, monosodium glutamate and pepper and bring to a boil.

Step 23: drizzle 200 grams of saozi oil, sprinkle in egg skin, diced tofu and garlic sprouts to make sour soup.

Step 24: cook the noodles.

Step 25: process of saozi noodles: put the cooked noodles into a bowl, put the boiled carrots, celery and diced potatoes, pour a spoonful of saozi, pour in the sour soup, and serve.

Materials required:

Pork: 1000g

Noodles: 300g

Huanghua: moderate amount

Auricularia auricula: right amount

Potatoes: 2

Carrot: 1

Celery: 1

Garlic sprouts: 2

Tofu: 1 piece

Egg: one

Qishan vinegar: 600g

Red hot pepper: 15g

Cooking wine: 20g

Spicy noodles: 80g

Salt: right amount

MSG: 20g

Pepper: 10g

Star anise: right amount

Cinnamon: moderate

Fennel: right amount

Fragrant leaves: appropriate amount

Nutmeg: right amount

Tsaokuo: moderate amount

Clove: right amount

Soy sauce: 250g

Note: meat cut too small, easy to fry rotten, too large will spit oil is not clean, saozi very greasy. After the sour soup is cooked, pour the oil of saozi to make it more fragrant and moist.

Production difficulty: simple

Technology: stir fry

Production time: several hours

Taste: hot and sour

Chinese PinYin : Xi Fu Yi Jue Qi Shan Sao Zi Mian