How to make Yunnan braised pork rice noodles

The reason why Yunnan rice noodles are delicious is that the cooking method is generally more particular, and the production process is also very particular. Everyone knows that only Yunnan people will add braised meat or chicken sauce to rice noodles when eating them, and make various sauces for rice noodles. Generally, the methods of making sauces are different in each family. Although the methods are different, they are basically the same. The following introduces the method of making Yunnan braised meat rice noodles.

How to make Yunnan braised pork rice noodles

1. Wash the meat and cut it into pieces about 1 cm thick. Stir-fry the fat part first over low heat until the oil comes out. When the fat starts to turn brown, add the lean meat and stir-fry until it changes color, then drain the oil and remove from the pan;

2. Use the remaining oil in the pan to stir-fry the garlic until the outer edges turn yellow, then remove and set aside. Then turn the heat to low and add the hot sauce to fry until the oil turns red;

3. Add the previously fried diced meat and chili sauce and stir well, then add sugar and soy sauce to stir fry until fragrant;

4. When there is more oil in the pot, add garlic and stir-fry evenly, then pour all the ingredients into the stew pot;

5. Do not add water. Use the fat in the meat to simmer over low heat for 30 minutes, until the diced meat and garlic are tender. The braised meat is now done.

6. Wash the rice noodles and pea sprouts with clean water, blanch them in boiling water until cooked, put the rice noodles into a large bowl, add broth and a little salt to season, then put in the pea sprouts, pour the stewed meat soup and green onions and mix well.

Braised Meat Rice Noodles

Ingredients:

50 grams of sweet noodle sauce, 100 grams of Tangchi old sauce, 50 grams of spicy sauce, 50 grams of Zhaotong sauce, 500 grams of pork belly, 10 grams of chopped green onion, chopped garlic, and chopped ginger, 150 grams of salad oil, and appropriate amounts of refined salt, MSG, chicken essence, rock sugar, soy sauce, and oyster sauce.

Zhaotong Sauce

spices:

Make a spice bag with a small amount of Sichuan pepper, cinnamon, star anise, bay leaves, cloves, cardamom, and nutmeg.

Meat Casserole

Steps:

1. Blanch the pork belly in boiling water to remove the fishy smell. After cooling, remove and cut into 0.5 cm cubes.

2. Heat oil in a pan, add salad oil, chopped green onion, ginger and garlic, then add the four kinds of sauces and stir-fry over low heat until fragrant. Pick it up.

3. Put the diced meat into a casserole, add water, spice bag, and ginger slices, bring to a boil over high heat, and then simmer over low heat.

4. After 20 minutes, remove the spices, pour the cooked sauce into the casserole and stew the meat until it is cooked.

5. Finally, add salt, chicken essence, MSG, rock sugar, soy sauce and oyster sauce and stir well until the sauce is reduced.