How to make meat sauce for sliced ​​noodles

There are many ways to cook knife-cut noodles, and there are also many condiments. The more delicious knife-cut noodles are those with meat sauce. The main choice is pork belly. If the pork is too lean, the taste is often poor. The method of making meat sauce for knife-cut noodles is also relatively simple, and relatively more ingredients are needed, such as aniseed, peppercorns, etc. In addition, the meat sauce must be made bright red, which looks very appetizing.

How to make pork sauce for sliced ​​noodles: There are two types of minced meat. The lean meat is three times the fat one. The lean meat should be the largest piece, and the fat should be the smallest piece. Pour some salad oil into the pot, first extract the oil from the fat, then scoop it out when it is slightly dry. Fry the bay leaves, Sichuan peppercorns, aniseed, white pepper, mint, and fragrant fruit in the oil over low heat. A little bit of these things is enough, not too much, just one or two will do. The lower the fire, the better. After the aroma is released, take out all the seasonings. Add about a spoonful of bean paste and stir-fry until the oil turns red and the whole pot is filled with red bubbles. Add the lean meat and stir-fry for a while, then add chopped fresh ginger, chopped green onion and chopped garlic. It should be noted that the amount of onion and garlic is equal to that of ginger. Put <ginger, onion, garlic> in order. Stir-fry each ingredient for about ten seconds. After frying, add cooking wine, dark soy sauce, light soy sauce, and a small amount of vinegar. Use less vinegar and about ten grams of MSG, and stir-fry for a while.

Production tips: Sliced ​​noodles, stretched noodles, fish slices, and knife-cut noodles are known as the four major pasta dishes of Shanxi. This was already recorded in the "Brief Introduction to Vegetarianism" in the late Qing Dynasty. The traditional operation method is to hold the noodles in one hand and the knife in the other, and then cut them directly into the pot of boiling water. The key technical tips for making knife-cut noodles summarized by an expert in making knife-cut noodles are: "The knife never leaves the noodles, and the noodles never leave the knife. Keep your arms straight and hard, and your hands level. Keep your hands and eyes in line, and follow one edge after another. When you use a flat knife, the noodles will be flat, and when you use a curved knife, they will be three-edged." If eating knife-cut noodles is a feast for the taste buds, then watching them being cut is a feast for the eyes.