Guangzhou sausage noodles and sauce practice

I: Guangzhou intestinal noodles practice:

1. sticky rice clean, put into the water, soak for more than 7 hours, even rice with water together into the wall-breaker into a fine rice paste; rice paste into the basin, add 15 grams of cornstarch, add 15 grams of raw oil and stir evenly spare;

2. pot of oil heating, put the minced pork, and then put two tablespoons of Ajisai Soy Sauce, a tablespoon of soy sauce to stir-fried Standby; rinse and put into the pot to steam together for 1-2 minutes, take out, scoop up the rice milk, sprinkle with fried minced pork and green onion, put into the pot to steam for 1-2 minutes over high heat;

3. Steamed sausage noodle plate take out and let it cool down, use a scraper and other tools to shovel the sausage noodle up, while shoveling, roll or push together on a plate, pour soy sauce and a little bit of lean minced pork, and then it can be opened.

Two: How to make the sauce:

1.? Prepare the ingredients, one-head garlic is very fragrant, if not you can use onion instead;

2.? One head garlic sliced, garlic seeds sliced, ginger shredded, cilantro cut section;

3.? Hot oil in the pan burst incense garlic ginger and one-head garlic;

4. Add chicken broth, there is no ready-made chicken broth can be used to put the chicken skeleton together with simmering, just the time to simmer for an hour, with the ready-made chicken broth to cook for about ten minutes on it, with a small fire simmer;

5.? The flavor of the one-head garlic into the soup after the cilantro and then simmer for five minutes;

6.? Put fresh flavor soy sauce, old soy sauce, oyster sauce, honey, fish sauce;

7.? Remove the dregs of the soup, fused with a variety of flavors of the sauce is ready, the sauce according to my amount to do out of a meal is not used up, can be packed in the plastic box in the refrigerator to keep cold.