Chinese Food
Fried noodles with bean and shredded pork
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Today I'd like to share with you my favorite kind of fried noodles, fried noodles with string bean and shredded pork . How to make fried noodles without breaking or sticking? That is to separate the noodles one by one before frying. Today, I choose Wuhan hot and dry noodles. It's cooked. The noodles have been separated. If I choose fresh noodles, I can put the noodles into the big scoop first. Move it into the pot with boiling water. Shake the scoop gently. It's about a few minutes to separate the noodles. When it's cooked to six or seven, take it out and add some oil to mix it. In this way, the fried noodles won't stick on the pot. If you want to be lazy and eat a nutritious and delicious meal, this fried noodles is a good choice.
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Add some salt, starch, soy sauce and cooking wine to the shredded meat. Mix well and marinate for a while
Step3:Blanch the beans in a pot. Add some salt and a few drops of oil
Step4:Blanch and cook until it's medium rare, then fish it out and cut into shreds
Step5:Heat the oil and stir fry the marinated shredded meat
Step6:Add garlic into the meat and stir fry after the color changes
Step7:Stir fry until the meat changes color, then add noodles and stir fry
Step8:Add some steamed fish and soy sauce, stir fr
Step9:Put in the stewed string beans and stir fry them
Step10:Add shredded red pepper and stir fr
Step11:Add some salt and pepper, stir fry well, and then serve.
Step12:It's ready to eat.
Cooking tips:1. Marinate the shredded pork tenderloin with salt in advance; 2. Blanch and cook the beans until they are nine ripe in advance. In order to avoid the loss of nutrition, blanch and cook them before slicing; 3. The noodles I use are Wuhan hot and dry noodles. They have been cooked; if you use ordinary noodles, first cook them until they are seven ripe, then fish them out and mix them with oil. Then stir fry them in the pot. There are skills in making delicious dishes.
