Chinese Food
Braised broad noodles with lentils
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This is also a delicacy passed down from my mother. When I was very young, my mother often made it to eat. At that time, the food was small and the tableware was big. When I couldn't eat it, I often took it to my friends. Then I went home and lied that I had finished it. Now I can't help laughing.
Cooking ingredients
Cooking Steps
Step1:Steam the fresh noodles on the drawer for 10 minutes. Use chopsticks to pick up the cooked noodles to prevent them from sticking together when they are stewed.
Step2:Add cold oil to the pot. Put the broken star anise, Chinese prickly ash in the pot and stir fry slowly to make the flavor. Pour the meat into the pot and stir. After the meat turns white, add the sliced ginger, garlic and onion in turn. Add salt, thirteen spices, chicken essence, cooking wine and soy sauce. Finally, pour in the sliced Sichuan pepper and red pepper. Add water and boil. The water should be just over the lentils.
Step3:Pour the steamed wide noodles into the dish. Cover the pot and simmer until the water dries quickly. Then put in a small bowl and add a few drops of sesame oil and water to mix and stir. Pour into the pot and stir until the noodles are soft and hard. The soup in the pot can be absorbed completely.
Cooking tips:1. You can choose thin noodles. You can choose thin noodles to shorten the steaming time to 5 minutes; 2. If the color of noodles is too white when you stew them, you can mix some old soy sauce when you add sesame oil and water; you have skills in making delicious dishes.
