How to steam wet noodles

Steamed noodles are a common traditional food in Anhui and Henan. The main ingredients are wet noodles, pork belly, bean sprouts and other vegetables. They taste delicious and have high nutritional value. You need to understand some cooking techniques when making noodles, because if they are not done well, the wet noodles may become a lump of noodles. You should pay attention to this aspect. Let's learn about it.

How to steam wet noodles

Ingredients: 100-150g pork belly which must be slightly fatty, appropriate amount of green pepper (or cabbage, bean sprouts, long and short beans, garlic sprouts, sweet potato stalks, etc.), ginger, soy sauce, and salt.

practice

① Steam the noodles in a steamer. When steam comes out of the pot (in my hometown dialect, it means the white steam), remove the pot from the heat after 10 to 15 minutes and set it aside. ② Slice the pork belly thinly, but not too thin, otherwise you won’t be able to find the slices after steaming. Dice the green pepper and slice or shred the ginger (I like to shred it because it’s harder to feel when I eat it). ③ Put the meat slices in a container, add appropriate amount of salt and soy sauce and mix well. Add oil to the wok, heat it up, add shredded ginger, stir-fry the meat, then add green pepper, stir-fry for a while, then add appropriate amount of soy sauce, water and salt, cover the pot and simmer for a few minutes before serving. Note: The amount of soy sauce, salt and water should be larger, the soup should be larger, slightly saltier, and the color of the soup should be darker (because no salt is added to the noodles, the soup is used to flavor and color the noodles).