Qishan Noodles with ingredients

Select half of the pork belly with skin, wash and drain. Separate the fat and lean meat, cut into 1-2 cm pieces, thick about 1 cm, to open.

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Slice ginger, slice dried chilli, prepare star anise, cumin, cinnamon, sichuan peppercorns, grass fruit, bay leaf, Chinese wolfberry, and place on a plate.

Heat the wok, pour the fat directly into it, and stir-fry with medium heat to prevent the oil from spilling out. Stir-fry until the oil is clear and add in the lean cuts of meat. Add 1 to 2 tablespoons vinegar and cook for 3 minutes. Add 1 tablespoon dark soy sauce to color the meat.

Add ginger slices and dried chilies, then put all the spices on the plate into the pot to continue to fry, pour boiling water, water to submerge the noodles, add a small amount of salt, cover the pot with a small fire simmer, half an hour later add salt, according to their own taste to adjust the salt, continue to stew, until the lean meat cooked cooked cooked can be out of the pot.

The meat sauce is ready.pick out the spices such as ginger, grass fruit, cinnamon, star anise, so as not to affect the taste ~

Dried fungus and dried day lily with blisters hair, tomatoes, Onions, dried bean curd, black fungus cut into small pieces, day lily cut small , chives chopped.

Heat the wok and pour the oil, a little more. Put the green onion, and then put in small pieces of tomato stir-fry, stir-fry juice, put dried bean curd, finally put black fungus and day lily

Stir well with five-spice powder and salt. Pour in water and bring to a boil. Put a few tablespoons of freshly made meat sauce, add soy sauce and salt to taste, and add vinegar for those who like it sour. Finally sprinkle leek, leek is the soul of the saozi noodles, must be put!

The delicious noodle soup is ready

Then cook the noodles

Put the freshly made noodle soup into the bowl. We can sprinkle a little more leek, and we’re done.