How to make Fencheng Saozi Noodles

As people's living conditions have improved, they have begun to pay attention to health preservation. However, many people have great misunderstandings about health preservation. Health preservation is not about taking health care medicine, or spending money on maintenance. Keeping in good health is a state of mind that requires you to start from the most basic aspects of life, such as diet. Well, now I will introduce the cooking method of Fencheng臊子面.

1. Cooking the broth: Wash a chicken shell with clean water

2.1212121212 Wash two small pieces of pork belly with clean water

3.2121212121Put enough cold water in the pot and put in the chicken shells.

4.1 Cook over high heat until the meat changes color and a lot of foam appears on the surface of the soup, then turn off the heat.

5.2 and pork belly, make sure the water covers the surface of the ingredients

6.1 Put enough cold water in the casserole, add the chicken shells and pork belly that have been drained

7.2 Take out the chicken shell and pork belly, rinse off the foam on the surface with clean water, and drain the water

8. Prepare a piece of ginger, a section of green onion, a star anise, and ten peppercorns

9. Put the prepared spices into the casserole

10. Pour a spoonful of cooking wine

11. Bring the water to a boil over high heat, remove the foam with a spoon, then continue to simmer over medium heat for 30 minutes.

12.1 Leave the broth in the pot for later use

13.2 Cook until the soup is thick and white, use chopsticks to remove the pork belly and chicken shells

14.1212 Preparation of diced meat and mushrooms for the sauce ingredients: Put the chicken shells and pork belly aside to cool down (note: never rinse with water, as cold water will make the cooked meat firm and affect the taste)

15.2121Put the pork belly on the chopping board and cut it into slices of uniform thickness with a knife, then cut it into dices the size of soybeans.

16. Tear off the remaining chicken meat on the chicken shell by hand

17. Put the chicken on the chopping board and cut it into dices the size of soybeans.

18.12 Soak the daylily, kelp and black fungus in warm water in a ratio of 1:1:1.

19.21 Cut the soaked day lily, kelp and black fungus into dices the size of soybeans.

20. Preparation of tofu for the sauce: 1. Prepare a piece of tofu and cut it in half from the middle

21. Cut half of the tofu into dices the size of soybeans

22.1 Use a colander to remove the tofu. If you are not using it immediately, scoop some of the water used to cook the tofu into a bowl and let the tofu soak in the hot water.

23.2Put water in a pot and bring to a boil over high heat. Add diced tofu and a small amount of salt and cook over high heat until the water boils.

24. Cut the other half of the tofu into slices of even thickness

25. Put cooking oil in a wok, heat it up to 80% hot, put in the tofu slices and fry them.

26. When the bottom of the tofu is shaped and fried to golden brown, turn it over and fry the other side until golden brown. Take out the tofu

27. Put the tofu on the chopping board and cut it into dices the size of soybeans.

28. Stir-frying process of sauerkraut: put a little more cooking oil in the wok, add chopped green onion, ginger, garlic and star anise and stir-fry until fragrant.

29. Add the chopped pork belly and diced chicken, and stir-fry with a spatula until the surface of the diced meat turns white and transparent.

30. Pour 2 tablespoons of dark soy sauce into the pot and stir-fry the diced meat with a spatula to color it.

31. Add boiled tofu cubes, day lily cubes, black fungus cubes, kelp cubes and fried tofu cubes, stir fry evenly with a spatula

32. Add 1 tablespoon of cooking wine to the pot

33. Add 1/2 teaspoon of salt

34. Use a spoon to scoop in the cooked broth

35. Boil the soup over high heat twice until it covers the surface of the ingredients, then turn off the heat and the sauce is ready.

36. Preparation of spices for soup ingredients: Take a handful of chives, remove the old leaves, and wash them with clean water.

37. Wash the chives and cut them into small pieces with a knife

38. Remove the old roots of a coriander and wash it with clean water

39. Wash the coriander and cut it into small pieces

40. Wash a scallion with clean water

41. Wash and chop shallots into chopped green onions

42. Preparation of egg skin for soup: Crack an egg into a bowl, mix 1/4 teaspoon cornstarch (dry starch) and 1/2 tablespoon water into water starch, and pour into the egg liquid.

43. Use chopsticks to mix the egg liquid and water starch evenly

44. Heat the wok, dip a paper towel in some cooking oil, and apply a layer of oil evenly on the bottom of the wok.

45. Pour the egg liquid and spread it evenly on the bottom of the pan to form a round cake. When the edge of the egg liquid slightly curls up, peel off the egg skin with your hands.

46. ​​Place the egg skin on the chopping board and cut it into evenly thick egg skin strips with a knife.

47. Use a knife to cut the egg skin strips into diamond-shaped pieces of the same size.

48. Soup making process: 1. Boil the remaining broth in the casserole.

49. Pour 2 tablespoons of dark soy sauce to color the soup

50. Add the prepared shredded ginger, chopped green onion and chopped coriander

51. Add the prepared egg skin

52. Bring to a boil over high heat until the soup is fragrant.

53. Pour a few drops of sesame oil, turn off the heat, and the soup is ready.

54. Six side dishes for臊子面 and Shanxi vinegar: Chive flower sauce, which I pickled myself, is the best ingredient for northerners to eat hot pot in winter. Next time I'll take a picture of the process for you all

55. A piece of fermented bean curd, bought

56. For pickled vegetables, I used my own pickled radish. For the specific method, please click: Shanxi: Folk home-cooked pickled vegetables with a history of more than 500 years - stir-fried vinegar shreds

57. Pickled sugar garlic, also pickled by myself

58. Pickled garlic shoots, pickled by myself, forgot to take pictures, for specific methods, please click: Private new ways to eat garlic shoots 3 ways to pickle garlic shoots - sweet and sour garlic shoots, spicy garlic shoots soaked in oil, and garlic shoots with sauce

59. Steamed Bread Slices

60. Chili oil, homemade

61. Aged Vinegar

Whenever we see someone else cooking a delicious meal, we are bound to be envious. Don't worry now, try making Fencheng Saozi Noodles yourself according to the above introduction.