Purple crystal noodles with shredded mustard and pork(zha cai rou si zi shui jing mian chuan tong de tang mian xin xian chang )

Purple crystal noodles with shredded mustard and pork

Introduction:

"Noodles with shredded pork and mustard mustard vegetables - [traditional soup noodles] traditional noodles with shredded pork and mustard mustard vegetables have always been accompanied by the hometown flavor of the older generation, and they are also one of the main foods of our generation's childhood noodles. I have forgotten when I first ate shredded pork noodles with mustard tuber. I only knew when I was a child that I ate noodles with a little heart. Now I would like to eat and cook myself, and I often fail when I first started cooking. Recently I have made a little bit of my experience. I can cook a pot of big bone soup. I should put some ingredients such as onion, garlic, ginger and so on. But think about it. The big bone soup boiled with rice wine is also very delicious, plus a little chicken oil (lard), soy sauce, and salt are more delicious. Here we make the "noodles with shredded pork and pickled mustard" in the recipe of private dishes

Production steps:

The first step: wash the pig bones with clean water.

The second step: after boiling water in the pot, the pig bone is boiled.

The third step: add water in the bowl, put the pig bone out of the pot and put it in the bowl.

Step 4: prepare a bowl of water.

Step 5: put the water and big bone in the pot in sequence. After boiling over medium heat, turn to low heat. Take out the oil residue on the top of the pot with that spoon and put it into a bowl of fresh water.

Step 6: take out the bowl of oil residue.

Step 7: pour in rice wine, cover the pot and cook over low heat.

Step 8: boil for about an hour, then take out the top oil residue with a spoon.

Step 9: oil residue in bowl.

Step 10: prepare another skillet and put in the colander.

Step 11: prepare a tissue for conditioning, press and place it on the top of the colander.

The twelfth step: pig big bone soup can pass through Lu.

The thirteenth step: pass the pig bone soup after Lu.

Step 14: oil residue after passing through Luzhou.

The fifteenth step: prepare a bowl, use a spoon spoon, boil a little boiling water into the bowl (slightly hot) bowl after a little shaking, the water can be poured out, put chicken oil (lard), salt, soy sauce a little.

The sixteenth step: add a bit of pork bone soup and stir it slightly.

Step 17: start another pot, boil the water and add the Amethyst noodles.

Step 18: after boiling, remove with a colander.

Step 19: put in the prepared bowl of soup.

Twentieth step: add pork bone soup and stir the noodles slightly.

Step 21: put shredded mustard meat on the top of the noodles.

Materials required:

Pig bone: moderate amount

Shredded pork with mustard tuber: right amount

Hand rolling Amethyst noodles: appropriate amount

Rice wine: moderate

Soy sauce: right amount

Salt: right amount

Lard: right amount

Note: after 1:, boil the bone soup to prepare the fresh-keeping bag. When the pork bone soup is cooled, it can be divided into one part and put it in the fresh keeping bag. 2: It's best to put it in the freezer and not to lay it flat. There are bags around that can consolidate the freshness. Standing is the best way. Otherwise, if you don't put it well, you will be reimbursed. 3: Please go to the private recipes in the first two chapters and click here

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Zha Cai Rou Si Zi Shui Jing Mian Chuan Tong De Tang Mian Xin Xian Chang