Sichuan-style dan dan noodles are a very common snack in Sichuan folk. A long time ago, it was picked up and sold by hawkers, hence the name Sichuan-style dan dan noodles. This face is bright red, spicy and mellow, fresh but not greasy, spicy but not dry, can be described as the best in Sichuan noodles, today Junge [Zan] will be this outflow of sichuan flavor dan dan noodles handed over to everyone, nonsense is not much to say, directly on the dry goods.
Tips, dishes Detailed proportions Information sheet at the bottom of this article [beer] [beer] [refueling]
Heat the pan, add a little rapeseed oil and add the fresh pork belly filling.
Simmer slowly over low heat until dry, add dark soy sauce, chicken essence, MSG and set aside.
Soak the sprouts in water in advance, wash and remove excess salt, drain the water, chop them, put them in a pot over low heat and slowly fry them to set aside.
Take a clean bowl and add salt, oyster sauce, soy sauce, balsamic vinegar, sugar, chicken essence, MSG, pepper noodles, chili oil, lard, sesame paste, sesame pepper oil, minced garlic.
Add more water to the pot and bring the noodles to a boil (the noodles are delicious when you have more water) and add a little salt and oil to the noodles. Under the egg noodles, the egg noodles are more powerful. When the noodles are almost cooked, take out a part of the soup that cooked the noodles, add it to the bowl of ingredients just prepared, do not have too much water, less than half a bowl, and fully melt and dilute the spices in the bowl.
Hit the cold water twice in the middle. Cook the noodles, scoop them into a bowl and add the sautéed pork belly filling, sprouts, green onions, crushed peanuts, and white cooked sesame seeds. Mix well and eat.
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The table of ingredients for the proportions of dishes is at the bottom:
1. 500 grams of fresh egg noodles, 50 grams of fresh pork belly filling, 10 grams of chives, 5 grams of minced garlic, 10 grams of lard,
2. 5 grams of seafood soy sauce, 5 grams of oyster sauce, 10 grams of sesame pepper oil, 2 grams of pepper noodles, 10 grams of balsamic vinegar, 5 grams of sugar, 5 grams of white cooked sesame seeds, 8 grams of chicken essence, 8 grams of MSG, salt to taste, 20 grams of cooked peanuts, 5 grams of dark soy sauce.
Remarks: Yibin sprouts need to be soaked in water for more than 5 hours in advance to fully remove the salt flavor.