Thick Sauce Minced Pork Broadband Noodles
Baicai 8 small trees | small red pepper 2 |
Red bell pepper 1/4 pieces | Lao Tan Pickled Cabbage 1/2 measuring cup |
Onion 1 root | Garlic 3 petals |
Broadband noodles 2cakes | 【Meat Stuffing】 |
Minced Pork 20 grams | Corn oil/pepper oil 1 tablespoon/1 teaspoon |
Salt/Pepper 1/4 teaspoon each | Chicken powder 1/4 teaspoon |
Light soy sauce 1 teaspoon | Old soy sauce 1/2 teaspoon |
Step 1
Season the minced pork with salt, chicken powder, pepper, light soy sauce, dark soy sauce, cornstarch, corn oil, and peppercorn oil. Set aside to marinate for 5-10 minutes.Step 2
Peel and chop the leaves of the Chinese cabbage, leaving the cabbage core for later use. Chop the other ingredients, onion, garlic, and pepper, and roughly cut the Laotan pickled cabbage. Reserve a small portion of green onion and red bell pepper for final garnish.Step 3
Heat oil in a hot pan, add onion, garlic and chili, then add pickled cabbage and stir-fry.Step 4
Add minced meat and stir-fry, then add chopped Chinese cabbage, add 1/8 teaspoon salt and stir-fry.Step 5
Add water to make a thick sauce. If the juice is not thick enough, add cornstarch to thicken it.Step 6
Put 2 teaspoons of salt in the water, bring to a boil, add noodles, and cook for about 8 minutes.Step 7
Take a noodle bowl, add salt, cornstarch, garlic powder, light soy sauce, pepper oil, add a spoonful of cooking water, and mix well.Step 8
Remove the noodles into a bowl.Step 9
Pour in the minced meat and sauce. Rinse the cabbage cores in the cooking water and put them in a bowl. Thick wide noodles are ready. Cooking Tips for Thick Sauce Minced Pork Broadband Noodles