Ingredients for Springtime Braised Noodles with Sichuan Elements: Noodles costing 4 yuan, 600g pork belly, an appropriate amount of garlic, spring onions, ginger, salt, light and dark soy sauce, cooking wine, oil, 500g green beans, 200g carrot, and a small amount of Sichuan peppercorns, star anise, and bay leaves.
Method:
1. Take the pork belly out of the fridge to let it recover its texture. If it’s freshly bought, skip this step. Mix with cooking wine and an appropriate amount of salt and set aside.
2. Prepare the spring onions, ginger, and garlic for later use.
3. Prepare a small amount of Sichuan peppercorns, star anise, and bay leaves.
4. Prepare the green beans by cutting them into sections and washing them for later use.
5. Heat oil in a pan over medium heat, using slightly more oil than usual for stir-frying. Fry the chopped spring onions, ginger slices, and Sichuan peppercorns until fragrant, then add the pork belly and stir-fry over high heat. Once the pork belly changes color, add the green bean sections and carrot slices to stir-fry together.
6. After the green beans change color, add minced garlic and stir-fry briefly. Then, add boiling water to cover the beans and season with light and dark soy sauce according to personal taste (for coloring). Add star anise and bay leaves, and after the water boils for 2 minutes, remove a bowl of the broth for later use.
7. 1. Mix the raw noodles with oil in advance to prevent them from sticking together when steamed. Then, evenly spread them over the green beans, being careful not to stick to the sides of the pot to avoid burning! 2. Steam the noodles over medium heat with the lid on, paying attention to the water in the pot. Never let it dry out. When the water in the pot seems to be running low, add the broth you set aside earlier in several portions. The number of times you add the broth depends on the thickness of the noodles. I used thin noodles this time and only added the broth twice before the noodles were cooked.
8. Once the noodles are cooked, you can turn off the heat! Then, with great patience, use chopsticks to mix the vegetables and noodles evenly! The braised noodles are ready, enjoy your meal!
Cooking Tips for Springtime Braised Noodles with Sichuan Elements: There are tricks to making delicious dishes, and I have little tricks for each of my dishes. You can search for ‘Sichuan cuisine’ to directly view my recipes!
