How to make old Beijing rice noodles with meat

Many people say that they can cook, but in fact they are just particularly good at making instant noodles. In order to avoid this embarrassment, let's learn together. First, let's take a look at the old Beijing rice noodle meat method.

2.21 The next step is the physical work. Take out the fried rice and use a rolling pin to knead it into rice flour with broken grains for later use. In order to absorb the oil better, do not knead it too finely.

6. Pour scallion, ginger, a bag of sweet noodle sauce, a little cooking wine, sugar and cooled pepper and aniseed water into the prepared rice noodles and meat slices, mix well, and marinate in the refrigerator for 24 hours.

7. After marinating for 24 hours, place the meat slices in a small bowl, with the meat level with the rim of the bowl, not higher. In order to prepare the shape of the braised pork when serving, place the small bowl with the meat into a large steamer and steam over high heat for 1.5 hours. Make sure it lasts long enough so that the meat is fat but not greasy. (Just realized I forgot to take a photo of the step of arranging the bowl, so I had to just post the photo after it was out of the pot)

8. I can't get used to eating fatty meat, but this dish is an exception. People who don't like fatty meat can try it. It is really fatty but not greasy.

Many housewives worry about what to eat today, but you don’t have to worry today. Look at the editor’s introduction today, and quickly serve this newly learned Old Beijing Rice Noodles with Meat on the table!