How to make braised pork rice noodles

Yunnan rice noodles are the most delicious. Generally, the methods of making and eating rice noodles are different in different places. Braised pork rice noodles are a more common rice noodle and a famous specialty snack in Dali. If you travel to Yunnan, you must not miss the braised pork rice noodles. In fact, the method of making braised pork rice noodles is very simple. The following introduces the method of making braised pork rice noodles so that everyone can eat braised pork rice noodles at home.

How to make braised pork rice noodles

After washing the pork shanks, put them into a pot with cold water, making sure the water covers the surface of the bones by at least 5-8 cm. Bring to a boil over high heat, skim off the foam, then add 15 grams of salt and ginger slices, cover with a lid and simmer over medium heat until the soup is thick and white, then remove the pork shanks.

After the bones have cooled slightly, tear off the meat and scatter it with a fork. It is best to make it fluffy.

Take a small soup pot and add about 100ml of bone broth. Bring to a boil over high heat and add the minced pork. Add salt, sugar, chicken essence and white pepper to season. Cook until the soup is reduced by half, then turn off the heat and pour out for later use.

There is no need to wash the soup pot. Continue to add bone soup and bring to a boil. Add rice noodles and cook over medium heat for half a minute. Pour the rice noodles into a large bowl, add mint, chopped green onion, the previously seasoned shredded pork and the remaining soup, and drizzle with chili oil.

How to make braised pork rice noodles

Cut the pork belly into pieces. Normally, the meat is cut into strips 2 cm thick and 6 cm long.

Spread honey and dark soy sauce on the meat, heat oil in a pan, then throw the meat in and fry over low heat until the surface is colored. Note that you must cover the pot tightly, otherwise the hot oil will easily splash.

Take out the fried meat and pour out the oil in the pan. Add water to the pot, enough to cover the meat. Put onion, ginger, peppercorns, star anise, cinnamon, kojic and dark soy sauce. Bring to a boil over high heat, then simmer over low heat.

After stewing for half an hour, add appropriate amount of salt and continue stewing for another hour and a half.

How to make braised pork rice noodles

To make bone soup, you need to wash the bones, boil them, remove the foam, add water and cardamom, and simmer. My family usually simmers it for at least two hours, or even longer, until the soup is delicious and the meat is soft.

Prepare the shredded meat, remove the meat from the bone, and use chopsticks to turn the chunks of meat into shredded meat in a spoon. The shape doesn't matter too much when you eat it at home, just separate it.

Prepare other seasonings

Use two pots, one for boiling water to blanch the rice noodles; the other for making soup: pour the boiled bone soup into the pot. If the amount is enough, no water is needed. Add salt and cardamom powder according to the taste of the soup. Boil it into soup for the rice noodles and serve it directly in a bowl when eating.

Boil the shredded bait in boiling water. Generally, the shredded bait is thin and can be broken with chopsticks. Put the blanched rice noodles into a bowl, drain the water, add soup, chopped green onions, pickled vegetables and other seasonings of your choice, mix well and you can enjoy.

Tips

1. In breakfast shops, the braised meat and soup are processed separately. Because the quantities are large, a large pot of soup and a large bowl of braised meat are added separately when eating. This is a common way of making it at home.

2. The key to this breakfast is the flavor of the soup, and the meat must be soft and easy to eat, only then it is called braised meat.

3. Rice noodles can be replaced with rice vermicelli, noodles, dried rice, etc., each with its own flavor. The amount of soup to make depends on the number of bowls.