Sichuan Rousaozi Noodles: An appetizing noodle dish in early autumn
2025-03-02 14:59:07 2029
Duo Er loves noodles so much that she never gets hurt from eating them every day. Today, I really like this noodle, and I don't know what it's called. I call it Rousaozi noodles, haha. I learned from a grandmother who is from old Chengdu. However, it has to be said that the noodles in Chengdu are really delicious. Last time I went to Chengdu to eat noodles every day, I was very happy, hahaha. Alas, I have to admit that I am still a heavy mouthed person. It's not that I can eat a lot of salt, but I enjoy the feeling of calculating spiciness, which is particularly satisfying.
Details of ingredients
Technique
Steps to make Sichuan Rousaozi Noodles: An appetizing noodle dish in early autumn
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1. Heat the wok and cool the oil. Heat the peanut oil to 50% hot (slightly more oil is needed, both the bean paste and meat filling need oil to be fragrant), adjust to medium heat, pour in the bean paste, and slowly stir fry until fragrant.![]()
2. Stir fry Douban sauce until fragrant, then pour in the meat filling and stir fry until cooked.![]()
3. After the meat filling is completely dispersed into meat granules, add ginger powder and stir fry evenly![]()
4. Add minced garlic and stir fry for 5-10 seconds until you can clearly smell the garlic aroma.![]()
5. Finally, add the prepared broken rice sprouts and stir fry over medium heat for 3 minutes. Turn off the fire. Wait to eat!![]()
6. Mix the base sauce, don't use too much, just have the amount at the bottom of the bowl. Prepare a bowl of noodles and add soy sauce, chicken essence, pepper, scallions, and broth (or boiling water).![]()
7. Cooking noodles (you can also mix the water used to cook noodles into the sauce). After the noodles are cooked, take them out and place them in a bowl filled with sauce (depending on whether the noodles have been soaked or not).![]()
8. Add shredded cucumber, braised pork belly, and some vinegar to enhance the flavor. Start eating!
