The practice of authentic noodles with gravy

Noodles are divided into "clear brine" and "mixed brine". Clear brine is also called "water brine", and mixed brine is also called "thickening brine". Although the method is different, it tastes different in the mouth. Let me introduce you to the authentic method of noodles with gravy. Welcome to read!

Authentic noodles with gravy

Materials: yellow flower 10g, auricularia auricula 10g, hazelnut 10g, pork belly 10g, fried tofu 10g.

Seasoning: soy sauce 15g, salt 5g, onion, ginger, aniseed, two cinnamon and one egg.

Exercise:

1. Soak the yellow flowers, fungus and mushrooms in warm water in advance. After soaking, take it out and wash it for use. Don't pour water.

2. Pork belly is cut into larger pieces, fried tofu is cut into slender strips, onion is cut into sections, ginger is cut into thick slices, and eggs are beaten evenly for later use.

3. Put a little oil in the wok and heat it. Stir-fry the meat slices until they turn white. Pour in soy sauce and stir fry for about fifteen seconds.

4. First pour in the water of mushrooms, then put some boiling water to boil, add star anise, cinnamon, ginger and onion, cover the pot, and cook for 20 minutes to half an hour.

5. When the time is up, put the fried dried tofu with yellow ears together, add salt, bring to a boil, cover the pot and cook for about five minutes on medium heat.

6. Squeeze out the onion, ginger, cinnamon and aniseed as much as possible, and then thicken until the soup thickens.

7. Turn off the fire, pour the egg liquid into salt water and make it into thin lines. Wait a moment, transfer it in one direction with a spoon, stir it gently, and it will bloom.

8. Cook the noodles and put them in a bowl. Pour salt water and eat them.