Noodles with chili sauce(la jiang mian )

Noodles with chili sauce

Introduction:

"Another simple meal"

Production steps:

Step 1: dice potatoes, dried beans and pork. Marinate pork with pepper for a while

Step 2: add the hot oil into the Diced Pork and stir fry it over high heat (not necessarily cooked)

Step 3: add hot oil into potatoes, stir fry first, then add dried beans, finally stir fry pork and mix well

Step 4: add ginger and garlic slices in hot oil to stir fry the flavor, add Pixian Douban sauce and Laoganma to stir well

Step 5: add the stir fried "xiaodingmen", add some June fresh soy sauce and a little salt (because it's noodle soup, so it doesn't matter if it's a little salty)

Step 6: add proper amount of water and boil for 15-20 minutes (according to the standard of soft potatoes)

Step 7: add a little sugar, mix well with water chestnut powder and cold water, thicken thicken, drizzle with some pepper oil and bring to a boil

Step 8: cook the noodles, put them into the clear soup, add the diced chili sauce and some soup, and sprinkle with scallions

Materials required:

Spiced bean curd: right amount

Lean pork: moderate

Potatoes: moderate

Noodles: right amount

Garlic: right amount

Ginger: moderate

Scallion: right amount

June fresh: moderate

Pixian Douban sauce: right amount

Lao Ganma: right amount

Salt: right amount

Sugar: right amount

Water chestnut powder: appropriate amount

Zanthoxylum oil: right amount

Olive oil: right amount

Pepper: right amount

Note: 1. Pepper pickled pork is also to go fishy, because with cooking wine heating fermentation will have a little sour (but still can be pickled with cooking wine ~) 2. The amount of salt is good, never too salty! (I add 2 spoons of Pixian Douban sauce, 1 spoonful of Laoganma, half a spoonful of June fresh salt, half a spoonful of soup at ordinary times) 3. You can't use too much oil for stir frying, otherwise the final oil will be terrible. 4. Can you add zanthoxylum oil or not

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : La Jiang Mian