To talk about where the noodles are good, this Shanxi Datong knife noodles are absolutely on the list, and the knife noodles are delicious, in addition to its own noodles, the merit of the meat cheeks is not small.
No matter where the knife cut noodles, the table is absolutely loud soup and visible meat particles, want to eat a luxurious set, but also add balls, eggs, fried tofu, a bowl of belly absolutely not even soup left. Many people want to eat knife cutting noodles, are going to the outside noodle restaurant, today Xiaoning will share with you an authentic Datong knife cutting noodles meat cheek method, let you eat the authentic Datong knife cutting noodles at home, let's take a look at it!
Pork belly, lard, green onion, ginger, garlic, fragrant leaves, cinnamon, tangerine peel, star anise, peppercorns, salt, soy sauce, dark soy sauce, cooking wine, chili noodles, thirteen spices.
1, prepare a piece of lean pork belly, so eat up, the lean part will not be chai, the fat part will not be greasy, first cleaned, and then cut into cubes and then chopped a few knives for later, green onions and ginger cut into minced for later, garlic slices for later; then prepare the marinade: fragrant leaves, cinnamon, tangerine peel, star anise, peppercorns, wash with water in advance and spare.
2, put a piece of lard in the pot, and then add an octagon to fishy fresh, lard melted the star anise to fry out the aroma, remove the star anise, put the meat filling into the frying, fry until the fat oil precipitates, the edge has a little golden state, add ginger rice to fry the aroma, and then add onion and garlic, so that you can avoid going down into the pot with ginger rice, frying time is too long and fried paste, onion and garlic after frying out the aroma, add a spoonful of non-spicy chili noodles, which can help fry the red oil.
3, after frying out the red oil, add half a spoonful of thirteen spices, after frying the aroma, first cook the appropriate amount of cooking wine, stir-fry well and then add vinegar, these two can play a role in fishy freshness, and then add soy sauce and braised soy sauce. In order to save, professional shops will choose to use old soy sauce, but they make it themselves at home, and Xiaoning feels that braised soy sauce will be more fragrant.
4, after all stir-fried, add the right amount of water, and then add a little more salt than usual, and then put the brine into the box, down to the pot, and then prepare two peeled eggs to put in, low heat brine for an hour.
After 5 or 1 hour, our pork belly is ready, open the lid of the pot and remove the box. At this time, the eggs were also directly marinated in place, and the red soup and fragrant meat cheeks were already drooling before eating.
6, boiling water in the pot, after the water boils, the knife cutting noodles are put into the pot, Xiaoning uses the ready-made knife cutting noodles bought outside, and friends with good craftsmanship can do it themselves.
7, cooked knife noodles first put a spoonful of noodle soup, and then pour two spoonfuls of meat noodles on the soup, and finally add a brine egg, to a few coriander, a hot meat noodles to beat the brine noodles out of the pot.
Every time Xiaoning makes meat cheek knife cutting noodles, this big bowl of noodles, my husband can eat two bowls, directly praise Xiaoning's craftsmanship is not ordinary, this is to say that it is the authentic Datong knife cutting noodles is not exaggerated! Every three to five years, you must come to a meal, otherwise you will panic! To tell the truth, Xiao Ning's brine recipe is with the boss of the same person, absolutely authentic, people who have eaten think that Xiao Ning can go to open a datong knife noodle noodle restaurant, friends who like to eat noodles hurry up to try, see how the recipe shared by Xiao Ning to you tastes!