How to make Nanjing big bowl of pork belly noodles

Nanjing Big Bowl of Pig Tripe Noodles is a healthy and green dish. Different from various street snacks, the ingredients required are all non-toxic and pollution-free green food, and it also has the function of enhancing people's immunity. This dish can be seasoned according to your taste. The combination of different flavors will give people different stimulations to the taste buds.

1. Jinling cuisine is famous for its duck. The soup base of good pig skin noodles is made with Nanjing duck and spare ribs. I didn't buy pressed duck, so I used duck legs and Jinhua ham instead, and the taste was almost the same.

2. Blanch the duck legs in cold water. This can remove the fishy smell and reduce impurities in the soup.

3. Then add duck legs, Jinhua ham, green onions, ginger and cooking wine into cold water, bring to a boil over high heat, and cook with the lid open for 15 minutes to allow the duck smell to fully evaporate.

4. Cover and simmer on low heat for 1.5 hours, then turn off the heat and set aside.

5. While the soup is cooking, prepare the side dishes and use them according to your preferences. I used tripe, shredded pork, pork liver, eggs, black fungus, shredded mustard tuber, tomatoes and green vegetables. The simplest pork tripe and green vegetables are indispensable.

6. The noodles are made from machine-made alkaline water noodles and have a certain hardness when cooked. Nanjing people call it "stir-fried".

7. Take a pot, add more water and cook the noodles over high heat, add a little salt. The noodles only need to be cooked until 60% done, and then the side dishes need to be mixed and cooked. At the same time, beat in the eggs and cook them into poached eggs.

8. Take another pot and add duck soup to boil, add appropriate amount of salt to season.

9. Take out the half-cooked noodles from the noodle pot and put them into the soup pot. Add the tripe, shredded pork, pork liver and black fungus and cook them.

10. Add some pepper to season.

11. Blanch the tomatoes and green vegetables, and put the poached eggs into the soup pot.

12. Serve in a bowl with noodles, add side dishes, drizzle with appropriate amount of chili oil and serve.

I would like to remind everyone that you can add a little oyster sauce or chicken essence at the end of making the Nanjing big bowl of pig skin noodles. The taste will be more delicious and the color combination is also very good. I believe it will definitely whet your appetite.