How to make authentic Shanxi style noodle soup

Many people don’t know how to cook, which is normal in modern society. After all, with the prosperity of the modern catering industry, we can eat in restaurants. But many times, the taste is really different when you make it yourself. As for the method of making authentic Shanxi-style noodles, you can make it yourself and then taste it yourself. I believe the taste will definitely be different.

1.12 Prepare a piece of pork belly and wash it with clean water

2.21 Prepare 1 slice of ginger, 1 section of scallion, 1 star anise

3.1 Cook until the pork belly is 70% to 80% cooked. When you can penetrate the meat with chopsticks but there is resistance, turn off the heat and take out the meat.

4.2 Pour appropriate amount of cold water into the pot, put in the pork belly, make sure the water level covers the surface of the pork belly, add the spices, and boil over high heat.

5.121212121Put 1 tablespoon of dark soy sauce in a small bowl, add 1 tablespoon of honey, and stir evenly to form honey juice.

6.212121212 The remaining soup in the pot is reserved

7.1 Add more cooking oil to the wok, heat it to 80% hot, add the streaky pork that has been brushed with sugar, and fry it. When all sides of the meat are fried to a reddish color, remove it from the pan.

8.2 Spread the prepared honey evenly on all surfaces of the cooked hot pork belly to color the pork belly

9. Prepare a piece of old tofu, also known as northern tofu, and cut the tofu into large slices of uniform thickness with a knife. Reheat the remaining oil in the pan to 80% hot, and fry the tofu slices.

10. When the surface of the tofu solidifies, use chopsticks to hold the tofu and turn it over. Continue frying it, and keep using chopsticks to turn the tofu over until it turns golden brown and bubbles appear on the surface. Then drain the oil and remove it.

11.1 Prepare 5 dried mushrooms

12.2 Cut the fried pork belly and fried tofu into thin slices and set aside

13. Prepare a small handful of black fungus

14. Prepare a handful of day lily (day lily is a specialty of Datong, Shanxi)

15. Prepare a small piece of kelp

16. Put the prepared mushrooms, black fungus, day lily and kelp in cold water and soak them in advance to make them swell.

17.1212 Wash the soaked mushrooms, black fungus and kelp with clean water, cut them into thin strips and set aside. Cut the day lily into small pieces with a knife.

18.2121Prepare a handful of vermicelli

19. Prepare a handful of yuba

20. Soak the yuba in warm water in advance to allow it to absorb water and become soft.

21.1 Prepare a few mushrooms and wash them with clean water

22.2 Cut the soaked yuba into sections with a knife

23. Cut the mushrooms into thin strips

24. Prepare a carrot, wash it with clean water and cut it into thin strips

25.1 Prepare a handful of spinach and wash it with clean water

26.2 Prepare a bamboo shoot, remove the shell and cut into thin strips

27. Wash and cut spinach into sections

28. Prepare a small handful of leeks and wash them with clean water

29. Wash and cut the chives into sections

30. Bring the broth in the pot back to a boil

31. Add the sliced ​​Shanxi braised pork and fried tofu slices

32. Add the chopped mushrooms, black fungus, kelp and day lily segments, along with the soaking water, into the pot

33.1 Break the vermicelli into small pieces by hand and put them into the pot

34.2 Add the chopped mushrooms

35. Add the chopped bean curd and bamboo shoots

36. Cover the pot and cook over high heat for about 15 minutes

37.1 Put 1 tablespoon of sugar in a spoon, move the spoon to the fire, and cook on low heat.

38.2 Bring the water to a boil and skim off the foam with a spoon

39. While cooking, use chopsticks to stir the sugar in one direction so that the sugar dissolves and gradually turns brown. (Hui Xin's friendly tip: Adding white sugar is a method given by a master chef in order to color the soup. You can also use dark soy sauce instead. However, the color of the soup with white sugar is bright red, while the color of the soup with dark soy sauce is bright black.)

40. Pour the melted white soup into the boiling soup pot immediately, the color of the soup pot will turn bright red

41. Add appropriate amount of salt to the pot to enhance the flavor

42. Sprinkle some five-spice powder

43. Put 2 tablespoons of dry cornstarch in a bowl, add appropriate amount of cold water to make starch paste, pour the prepared starch paste into the pot to thicken

44. Crack an egg into a bowl and stir it into egg liquid with chopsticks.

45. Use a spoon to scoop the egg liquid and pour it into the pot one spoonful at a time (Hui Xin's intimate tip: When pouring the egg drop into the pot of authentic Shanxi-style noodle soup, you must use a spoon to pour it in one spoonful at a time so that the egg drop will be even and beautiful. This is also the method given by the master chef)

46. ​​Make beautiful floc-like egg flowers

47. Put the chopped spinach into the pot and turn off the heat. (Hui Xin’s friendly reminder: Please note that you must turn off the heat when putting the spinach segments into the pot, and do not cook them for a long time)

48. Sprinkle with chopped carrots

49. Sprinkle in chopped chives

50. Put some cooking oil in a spoon, add a few peppercorns, move the spoon to the fire and fry on low heat until fragrant.

51. Immediately add the fried pepper oil into the pot. With a “sizzling” sound, all the aroma blends together and spreads. (Hui Xin's friendly tip: Pouring pepper oil into the stew is the finishing touch and the key to adding flavor to the stew. However, be careful to heat the spoon over low heat and pay attention to the changes in the oil temperature.)

52. This is the final soup.

53. Put 200 grams of flour into the dough bowl

54. Slowly pour appropriate amount of cold water on the flour in batches.

55. Use chopsticks to stir to completely blend the flour and water to form a dough with a small amount of dry powder.

56. Knead all the dough together with your hands

57. Knead repeatedly to form a smooth dough

58. Cover the kneaded dough with a clean kitchen towel and set aside to sugar for 30 minutes

59. Put the dough with sugar on the chopping board and knead it with your hands to make it smoother.

60. Flatten the kneaded dough and use a rolling pin to roll it into a slightly larger thick sheet.

61. Sprinkle a small amount of dry flour on the rolled thick dough, wrap the dough around the rolling pin, and continue rolling by pushing the rolling pin with your hands.

62. Roll the back piece into a large thin sheet of uniform thickness.

63. Sprinkle a small amount of dry flour on the rolled thin dough and fold it into a hinge shape

64. Use a knife to cut the hinge-shaped dough into noodles of equal thickness.

65. Loosen the cut noodles with your hands to prevent them from sticking together

66.Put enough cold water in the pot and bring it to a boil.

67. Add the loose noodles and immediately use chopsticks to separate the noodles to prevent them from sticking together. Remove the chopsticks and continue cooking for about 2 minutes.

68. Cook until the noodles are cooked, drain the water and take them out

69. Pour the cooked noodles with the marinade and Shanxi aged vinegar, stir well and you can start eating.

After reading the above introduction to the specific method of making authentic Shanxi-style noodles, have you learned it? If you are interested, hurry into the kitchen and try it out. You will definitely gain new insights!