Pay attention to those who like to eat pasta. Today, Xiaobian asked us to make Sichuan special snack red oil mixed sauce noodles, which are both fragrant and spicy. I'm drooling when I think about it. Let's learn how to make it!
Ingredients: 350 grams of pork, 700 grams of pig bone, 100 grams of noodles
Accessories: 5 cabbage
Seasoning: 7 tbsp peanut oil, proper salt, 3 tbsp soy sauce, 3 grains of rock sugar, 2 segments of scallion, 1 large ginger, 1 / 3 tbsp garlic, 1 tbsp sweet flour paste, 1 package of mustard, 1 tbsp yellow rice wine, 1 / 2 tbsp pepper powder, 2 tbsp chili oil, 1 / 2 tbsp chive, 1 / 2 tbsp white sesame
Ingredients: 350g pork hind leg meat, 1 large piece of ginger, 7 tbsp peanut oil, 2 segments of scallion (long index finger), 1 package of mustard mustard, 1 tbsp sweet flour sauce, 2 tbsp soy sauce, 1 tbsp rice wine and 3 pieces of rock sugar
Ingredients for noodle soup: 700g pig bone, 100g fresh noodles, 1 small piece of ginger, 1 / 2 teaspoon pepper powder, 2 teaspoons chili oil, 1 teaspoon soy sauce, 1 / 2 teaspoon scallion, 1 / 3 teaspoon minced garlic, 5 pieces of cabbage tips, 1 / 2 teaspoon cooked white sesame and 1 / 2 teaspoon red sauce noodles
1. Boil plenty of water in the pot, put the pig bone into the pot and bring to a boil, soak for 1 minute, remove and wash the foam
2. Put big bone and smashed ginger into the electric rice cooker, add water that can not hold big bone, and cook according to the time (stewing in casserole is also OK)
3. Peel the ginger, break it, cut the scallion into powder, and cut the mustard into fine grains
4. Chop the pork into pieces, add 2 tbsp peanut oil and mix well
5. Heat the pan, add 5 tbsp peanut oil, warm the oil, add ginger and fry for 20 seconds on both sides
6. Over medium heat, saute the minced meat, then add the rice wine
7. When the meat comes out of oil, add mustard and onion
After 8. flavors, stir in sweet sauce and stir fry until fragrant.
9. Add 400ml boiling water, soy sauce and rock sugar
10. When the water is boiling, boil it over low heat for 1 hour until the soup is thick, and turn off the heat
11. In a noodle bowl, add red oil, salt, soy sauce, pepper powder, minced garlic and scallion
12. Boil the water in the pan. After boiling, add the fresh noodles
13. At the same time, transfer the cooked big bone soup into the noodle bowl (if it's cold, bring to a boil)
14. Cook the noodles in a pan for about 1 minute. After the noodles are cut off, add the tip of water spinach. After re opening, put 2 tbsp of cold water into the pan and turn off the heat
15. Quickly put the noodles into the bowl, pour the miscellaneous sauce, sprinkle some fragrant scallions and cooked sesame seeds, and eat them quickly
Tips:
1. Dagu soup can also be stewed in casserole;
2. Miscellaneous sauce to their own cut meat is appropriate, can be a little bit coarse. It's better to use sweet flour sauce from Chongqing area, especially Nanquan brand. It is not suitable to use those from the north;
3. After the noodles are cooked, add a little cold water to make the noodles stronger;
4. Water spinach tip can be changed for oil wheat vegetables and so on;
5. If you are afraid of spicy or heavy oil, you should put less red oil and hot pepper, and change it into a little lard to make clear soup and mixed sauce noodles. When the noodles are cooked, eat them quickly, and you won't have any strength after a little soaking.