Xinjiang Big Plate Salmon Pulled Noodles

Norwegian Salmon 300g	Salt, black pepper, olive oil A little
Onion 1/2 pieces	Potato 1
Green pepper, red pepper 1 each	Dried chili 4 pieces
Zanthoxylum bungeanum 5 pieces	Ginger 2 tablets
Green onions 1 paragraph	Garlic 4 petals
Cooking wine 15ml	Soy sauce 15ml
Star anise 1 piece	Fragrant leaves 3 tablets
White sugar 10 grams	Salt, oil, noodles Appropriate amount

How to make Xinjiang salmon noodles

Step 1

Cut the Norwegian salmon into large pieces, add a little salt and black pepper, drizzle with a little olive oil and set aside.

Step 2

Cut potatoes, onions, green peppers, and red peppers into hob pieces.

Step 3

Heat a wok over medium heat and fry the Norwegian salmon until golden brown. Remove and set aside.

Step 4

Pour an appropriate amount of oil into the pot, stir-fry the green onions, ginger slices, garlic granules, add dried chili peppers, Sichuan peppercorns,Stir-fry star anise and bay leaves until fragrant.

Step 5

Add onion cubes and potato cubes and stir-fry for a while. Add cooking wine, soy sauce and boiling water and cook over medium-high heat until the potatoes are cooked.

Step 6

Add green and red pepper cubes, add sugar and salt, and reduce to a thick soup over high heat.

Step 7

Place the cooked pulled noodles on a plate, cover the noodles directly with the vegetables when they are out of the pot, place the Norwegian salmon on top, and pour over the soup. Cooking techniques for Xinjiang large plate salmon noodles