Braised noodles in Inner Mongolia(nei meng men mian )

Braised noodles in Inner Mongolia

Introduction:

"My husband is from Inner Mongolia. Although he is not very picky about food, he always thinks about the food in his hometown. It's hard to find a suitable Inner Mongolia restaurant in Tianjin. After listening to what he said, he tried to make it once. Unexpectedly, he ate a lot and said it was the best he had ever eaten. I haven't eaten Inner Mongolia stewed noodles, so I'm sure it's not authentic, but this kind of food similar to his hometown can comfort my homesickness. "

Production steps:

Step 1: main ingredients: spareribs, beans, wide strip hand rolled noodles (noodles should be sold everywhere). Wash and dry the spareribs, wash the beans, tear off the tendons on both sides and break them into small pieces.

Step 2: Ingredients: Cinnamon, Zanthoxylum, aniseed, fragrant leaves, scallion, ginger. Stir fry all the spices with two spoonfuls of oil, slightly paste them, take them out and put them into the seasoning box.

Step 3: fill the spice into the feeding box.

Step 4: stir fry the spareribs with the oil of stir frying spices until golden. Cook them with cooking wine, soy sauce and oyster sauce. Stir well.

Step 5: more water, at least without ribs, put into the seasoning box and simmer for 15 minutes.

Step 6: add beans when the ribs are 7 times cooked, boil and add salt to adjust the saltiness.

Step 7: spread the noodles and cover the pot. Bring to a boil and simmer for about 10 minutes until the soup is almost finished. Keep more soup, otherwise the noodles will be very dry and taste bad

Step 8: mix well, plate and finish!

Materials required:

Spare ribs: moderate amount

Beans: right amount

Wide strip hand rolling: proper amount

Scallion: right amount

Ginger: right amount

Large material: moderate amount

Zanthoxylum bungeanum: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Soy sauce: right amount

Oyster sauce: right amount

Note: the spareribs should be soaked in clean water to remove the blood water in advance. After soaking for 1 hour, I changed the water three times, because I didn't have blanching water, so it's not easy to have a fishy smell after being cleaned up. Don't take the soup too dry, or the noodles won't open.

Production difficulty: unknown

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Nei Meng Men Mian