Minced pork noodles

Minced pork noodles

Introduction:

"Family version of saozi noodles, full of color, fragrance"

Production steps:

Step 1: ingredients

Step 2: dice the beef and shred the ginger

Step 3: dice potatoes, rinse water, dice carrot and tofu, cut tomatoes at will, and cut agaric into strips

Step 4: put oil in the pot, put a few pepper, stir fry the beef until dry

Step 5: add onion and ginger cooking wine and a little soy sauce

Step 6: stir fry for a while

Step 7: stir fry for a while

Step 8: pour in potatoes, carrots and tomatoes

Step 9: stir fry in high heat, and the water in the ingredients is completely dissolved

Step 10: be sure to dry the soup in the pot

Step 11: because the pot is too small, change the pressure cooker to cook soup

Step 12: add water and pour in bean curd and agaric. I use frozen bean curd. If you buy too much bean curd, freeze it in the refrigerator. It's better to blanch agaric before using it

Step 13: boil for 25 minutes over low heat, adjust vinegar and salt, cut coriander to improve flavor

Step 14: under the wok, the noodles are pressed by the machine you buy now

Step 15: cook and pour the soup

Materials required:

Beef: moderate

Carrot: right amount

Potatoes: moderate

Noodles: right amount

Tomatoes: right amount

Tofu: right amount

Auricularia auricula: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Soy sauce: moderate

Cooking wine: moderate

Note: with mutton pan saozi more fragrant, Qishan saozi with pork, tomatoes put a few soup color is good

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: Original