Exclusive Kimchi Pork Rib and Sea Cucumber Noodles

Name: Exclusive Kimchi Pork Rib and Sea Cucumber Noodles
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: to taste Cooked ribs; 120g Noodles; 2 piece Sea cucumber; 80 g Kimchi; 0.5 g table salt; a pinch chicken essence; 50g Clear water; some Clear water; 1 piece Green baby chili; 1 piece Red chili pepper

Tangy Sichuan-style pickles are stir-fried with pork ribs and sea cucumber into a lively sour broth, ladled over slippery, quickly boiled fine wheat noodles.

20 minNewEasy Soups Boil Sour Spicy

Instructions

1
Rehydrated sea cucumber.
2
Spare ribs.
3
Rinse the pickled radish, pickled green beans, and pickled ginger pieces.
4
Cut the kimchi and green onions.
5
A hot pan with cold oil.
6
Pour the oil over the kimchi and chopped green onions and stir-fry.
7
Add salt.
8
Stir-fry evenly and then add the ribs.
9
Add some water and put in the sea cucumber.
10
Bring to a boil over medium heat, simmer for a while, and wait for the noodles to cook.
11
Turn off the heat.
12
Take the dragon beard noodles.
13
Boil until it comes to the second boil.
14
Scoop out.
15
Put it in the soup pot and turn the heat to high.
16
Washed small chili peppers.
17
Cut the circle.
18
Put chili rings into the boiled noodles and turn off the heat.
19
Scoop out the noodles and place them at the bottom of the bowl.
20
Serve with kimchi pork ribs and sea cucumber, then pour the broth over.
21
Finished product.