How to make soup for ordinary sliced ​​noodles

The soup of knife-cut noodles is mainly made with pork and other ingredients. It must contain fennel, aniseed and peppercorns. Only when the soup is well made can the taste of the noodles be guaranteed. So there are many ways to make knife-cut noodle soup. You can make it into pork soup or sauce-flavored beef noodle soup, both of which are better soups for knife-cut noodles. Of course, you can also make vegetarian soups, such as tomato and egg soup.

How to make soup for ordinary sliced ​​noodles

1. Braised Pork Noodles Braised Pork Noodles are made by adding carefully selected pork and dozens of Chinese herbs through stir-frying, braising and other production methods, and then cooking with bones to make soup. Fresh and rich, fatty but not greasy, with a unique flavor and a long aftertaste. To make pork noodle stew, you need to select good pork, add good soy sauce and other condiments as well as Chinese herbs such as pepper, aniseed, fennel, bay leaves, cardamom, ginger, cinnamon, etc. The soup should be made with bone broth boiled from large bones. Pour the fried pork into the soup and simmer over low heat, then add a certain proportion of seasoning to remove the fishy smell and enhance the flavor.

2. Braised Beef Noodles with Soy Sauce The braised beef noodles with soy sauce are made by selecting the best beef meat, adding various seasonings and Chinese herbs, and cooking them through stir-frying, braising, and other methods, and then boiling the bones into soup. The soup is delicious, nutritious and leaves a lingering fragrance on your lips.

To make the sauce-flavored beef noodles, you must select the best beef tendon meat, soak it for a long time to remove the fishy smell, stir-fry it with various condiments such as rice wine and oyster sauce, add it into the beef bone soup that has been simmered for a long time, and then add more than 10 kinds of secret Chinese herbal medicines in a certain proportion to refine it. Bone soup is the most flavorful soup for beef noodles. It is not only delicious, but also not fishy or muttony. It has a rich flavor, mellow color, and delicious aroma. It nourishes yin and suppresses yang, replenishes yin deficiency, and clears blood heat. It nourishes blood and soothes the mind, removes wind and dredges the meridians of the spleen, lung and kidney. It has the functions of strengthening the spleen, nourishing the lungs, consolidating the kidneys and improving the essence.

3. Noodle stew: Noodle stew is also called toppings, which is a general term for side dishes for boiled noodles in the Su and Wu areas of the south of the Yangtze River. However, after asking my friends, it seems that this name also exists in Sichuan, Shanxi and other places. In more upscale noodle shops, for example some Suzhou noodle shops like "Wu Yue Ren Jia", the boiled noodles and side dishes are served separately. A bowl of noodles and a plate of side dishes. The guests pour the side dishes on the boiled noodles and mix them themselves, so it is called "toppings". Common toppings include fried sauce, stewed sauce, fried, blanched, and both meat and vegetarian dishes.