Henan-style Steamed Braised Noodles

Name: Henan-style Steamed Braised Noodles
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 500g Thin noodles; 650g Yardlong beans; 450g Front leg meat; 20g cooking wine; 8g Salt; 20g dark soy sauce; 2g Five-spice powder; to taste Minced ginger

Henan's signature twice-cooked noodles: fine strands oiled and steamed until springy, then braised with sliced pork and yardlong beans so every noodle soaks up the savory sauce.

1 hrNewEasy Staple Food Steam Savory

Instructions

1
Mix thin noodles with about 25 grams of oil, then steam them; the noodles will be chewy and not sticky.
2
Steam in boiling water for 20 minutes.
3
Shake it apart immediately after steaming, and the noodles won't clump together.
4
Cut the cowpea into one-inch sections.
5
I used pork front leg marbled meat, slicing the fatty and lean parts separately, but you can also use pork belly.
6
Add about 10 milliliters of sesame oil to the pot, put in the fatty meat, and fry until the fat releases oil and the surface turns slightly yellow.
7
Add the minced ginger.
8
Add the lean meat and stir-fry until it changes color, then add dark soy sauce and cooking wine and stir-fry.
9
After the meat is colored, add five-spice powder, or thirteen-spice powder also works.
10
Add the cowpeas, and at this time, add salt.
11
Stir-fry evenly and add half a bowl of boiling water, which is about 300 milliliters, so that it can basically be absorbed by 500 grams of noodles. The amount of water is very important; too much makes the noodles too wet, too little makes them too dry, both of which will affect the taste and flavor.
12
Add the steamed noodles and mix well with the vegetables, allowing the noodles to fully absorb the sauce, basically until the sauce is almost completely absorbed.
13
Bring the water to a boil again and steam for another 15 minutes.
14
The noodles that are steamed this time are Lu Mian.