Qishan minced noodles

2024-07-16 03:00:40 1135

Saozi noodles are a local snack in Shaanxi Province, with dozens of varieties. They are known for their thin, chewy, light, chewy, sour, spicy, and fragrant flavors, and have a soft and smooth taste. Among them, Qishan Saozi noodles are the most famous. The characteristics of saozi noodles are that the noodles are slender, evenly thick, and the saozi are fresh and fragrant. The soup is oily and rosy, and the taste is fresh, fragrant, and rich without being greasy. And Qishan Saozmian Township has a particularly strong local flavor, known for its sour and spicy taste. Qishan noodles require a wide soup, that is, the soup should have more sides and less, and highlight the sour and spicy taste. The so-called pan fried and pan fried noodles need to be hot to the mouth and oily to reflect their unique characteristics.

Details of ingredients

Pork belly with five flowers500 grams
Dried yellow flowers20 grams
Dried fungus20 grams
Dried Tofu50 grams
carrotHalf root
Garlic sprouts4 pieces
Eggs1 unit
Qishan Noodles1 piece
Green garlic1 piece
Cooking wine2 tablespoons
Aged vinegar150 milliliters
Light soy sauce2 tablespoons
Chili powder2 tablespoons
OctagonTwo
Xiangye1 piece
Cinnamon bark1 segment
Scallion1 piece
ginger20 grams
five-spice powder3 grams

Technique

difficultybeginner
workmanshipfry
tasteSour and Spicy
timean hour

Steps to make Qishan minced noodles

1. Prepare pork belly.
2. Separate the lean and fat pork belly and slice them thinly.
3. Add oil to the wok, put the fatty meat into a hot oil pan, and stir fry continuously. Stir fry repeatedly until the fatty meat is oily.
4. Add lean meat and stir fry until dry.
5. Add scallions, ginger, star anise, cinnamon, fragrant leaves, five spice powder, cooking wine and stir fry.
6. Add vinegar, soy sauce, and salt when meat is ripe.
7. When simmering over high heat until it reaches Jiuchangshu, add chili powder.
8. Slightly stew for a while, then remove from the pot, and stir fry the braised pork.
9. Prepare the materials for Su Sao Zi.
10. Cut carrots, dried tofu, and garlic sprouts into thin slices.
11. Cut yellow flowers and black fungus into small pieces.
12. Add bottom oil to a wok and stir fry chopped scallions over low heat. Pour dried tofu, garlic sprouts, carrots, fungus, and yellow flowers, add salt and MSG, stir fry until cooked
13. Set fire to a frying pan and spread the egg skins on top.
14. Change the egg skin into diamond shaped pieces for later use.
15. Start another pot and add bottom oil to it. Heat until fragrant ginger powder is added. Add vinegar and cook until fragrant.
16. Add boiling water and bring to a boil.
17. Add Su Sao Zi.
18. Add minced meat sauce.
19. Bring to a boil, add a little chicken essence, some salt, and finally sprinkle with egg skin and chopped chives.
20. Add water to the pot and cook under the pot.
After cooking the noodles, transfer them to a large bowl and pour over the soup.