Authentic Shaanxi Qishan Saozi Noodles, the "finale dish" of Shaanxi people (with multiple pictures and detailed explanations)

1. Prepare raw materials

2. The pork belly I bought (I bought two pounds) is divided into thin slices the size of a fingernail, and the lean flesh can be cut into small pieces.

3. Heat the wok and cool the oil, which is about one pound of meat with one or two oils. Pour in the fatty meat and stir fry.

4. Stir fry until the fatty meat spits out oil, then pour in the lean meat and stir fry until most of the moisture is lost.

5. At this point, add a small amount of cooking wine, ginger, cinnamon, star anise, and five spice powder. Stir fry slightly.

6. Add a little more soy sauce, salt, and chicken essence. More salt is needed for easy storage, and it is 2-3 times more common for stir frying on weekdays.

7. Add a large amount of vinegar, about one small bowl of two pounds of meat, about two liang of vinegar. In short, the amount should be larger, but this also depends on personal taste and the later preparation of the soup, as vinegar is also needed to make the soup. (Although sourness is its characteristic, let's not make it too sour to eat.)

8. Simmer over medium low heat until the water is almost lost for 5-10 minutes, then sprinkle a large amount of chili powder (I use about two tablespoons). Turn off the heat and stir fry evenly.

9. Prepared meat sauce can be stored for a long time and can be stored in the refrigerator for one or two months without any problem, but there must be plenty to "seal" the meat

10. Roll out one pound of flour, add one egg, one teaspoon of salt, and half a teaspoon of alkali flour

11. Slowly add water and make the dough as hard as possible.

12. Cover and wake up for 30 minutes.

13. Continuously knead the dough until it is very smooth, then wake up and knead it repeatedly several times. It is best to roll the dough with a soft light

14. Rolling the dough throughout the entire process

15. Rolling the dough throughout the entire process

16. Rolling the dough throughout the entire process

17. Rolling the dough throughout the entire process

18. Rolling the dough throughout the entire process

19. It looks very thin and you can see your hands

20. The cut surface should be finer and ready for use.

21. This is rolled noodles. Whether the braised noodles taste good or not depends on the quality of the noodles, and they must be "thin", "firm", and "smooth"

22. Preparation of vegetable sauce for side dishes: Cut carrots into diamond shaped thin slices or small cubes

23. Cut the watery yellow black fungus into small pieces.

24. Cut tofu into cubes (fried tofu is better as it won't stick to the pan when stir fried).

25. Spread eggs into egg skins.

26. Cut the egg skin into diamond shaped pieces.

27. Cut chives into small pieces and set aside for later use.

28. Add a little oil to the pot, then add carrots, tofu, and black fungus in sequence. Stir fry until mature, add a little salt and chicken essence

29. Weigh out the backup.

30. Heat a wok and add ginger powder and a small spoonful of five spice powder to cool the oil, stir fry until fragrant.

31. Choking in an appropriate amount of "Qishan fragrant vinegar" according to the previous amount of vinegar in the meat sauce and one's own taste, but authentic sauce noodles must be sour.

32. Pour in boiling water and bring to a boil.

33. Add an appropriate amount of salt and vegetarian sauce.

34. Add the stir fried meat sauce.

35. Cooking noodles

36. Noodles should not be too much, and it is important to only eat noodles and not drink soup, which is similar to the "role" of hot pot dipping sauce. I still have a bit too much, so I must have more noodles and less soup

37. Pour on the choked soup

38. Finally, sprinkle with egg shells and chives (garlic sprouts are best, there are no garlic sprouts in summer). Just a little is enough