Old Beijing-style noodles with sauce

Name: Old Beijing-style noodles with sauce
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 100 g Pork shoulder; 50 g Dried daylily; 8 slice black fungus; 5 piece shiitake mushroom; 3 spoon light soy sauce; 1 spoon dark soy sauce; 1 spoon Oyster sauce; 10g Sichuan pepper; 1 piece Old ginger; 3g Salt; 2 spoon Starch

A classic Beijing noodle topping of pork, dried lily buds, wood ear and shiitake simmered in a savory gravy, thickened with starch and finished with ribbons of egg.

10 minNewMedium Snacks Boil Sauce Flavor

Instructions

1
Soak the dried daylily, autumn ears, and dried shiitake mushrooms, then cut them into sections.
2
Add the pork shoulder and ginger slices into the pot and stir-fry until separated.
3
Continue stir-frying the rehydrated daylilies, black fungus, and shiitake mushrooms together.
4
Add 3 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce.
5
One spoon of oyster sauce, a pinch of pepper.
6
Add boiling water and bring to a boil, season with a little salt and sugar, and finally thicken with a slurry until thick.
7
Pour the beaten egg over it.
8
After the beaten eggs set, gently push and serve them out.
9
Add Sichuan pepper to the pot and fry until fragrant.
10
Sprinkle chopped green onions over the braising sauce and drizzle with Sichuan pepper oil.
11
Delicious marinade.
12
Can be mixed with noodles, rice noodles, or rice vermicelli.