Sihai network

Shanxi saozi noodles across the region

1. Add 15ml cooking wine and 2G salt to the minced pork, mix well and marinate for half an hour. Smoked (dried tofu) cut into half centimeter square pieces for standby

2. Heat the oil pan with the base oil, stir fry the ginger powder to make it fragrant, then stir fry the pork powder until the color turns white

3. Stir fry the dried pork until fragrant. Then stir fry the cooking wine and soy sauce until the dried pork turns red

4. Put in the soup or clear water, the amount of water is no more than 1 / 2 of the material, then add salt and sugar to boil until the soup is colored, and the taste becomes thick

5. In another soup pot, boil the water and put it into the noodles. Cook the noodles until they are about eight years old and remove. Put the noodles in the bowl, add the cooked materials and hot vegetables, and mix the vinegar, pepper powder, red oil, sesame and chives according to the taste

Cooking tips:

1. In fact, there are similar noodles in other places. The sauce poured on them is not called saozi. It's called 'whistle, Shaozi, topping, hat' and so on. Different places, different materials and different tastes.

2. Saozi noodles can also be added with agaric, yellow flowers and other materials, but it's better not to omit smoked dry. It's very tasty, and it can also be done with minced beef. It's better to choose minced meat of fat 3 and thin 7, which is not only tasty but also not easy to make firewood after cooking.

3. Add the soup to make the saozi noodles more fragrant. It's OK without adding water. The cooking time can be a little longer. Some methods are to add vinegar to cook together, but after cooking, the vinegar often volatilizes its fragrance and tastes sour enough, but it's the reason why it doesn't smell.