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A classic Sichuan street snack featuring fresh noodles topped with a savory minced pork and preserved vegetable mixture, all sitting in a fragrant and spicy chili oil-based sauce. It's a perfect balance of savory, nutty, and spicy flavors.
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Prepare the sauce by combining toasted Sichuan peppercorn powder, a heated soy sauce mixture, sesame paste, and chili oil. → Mince and marinate pork, then stir-fry with Yacai (preserved mustard greens) to create the topping. → Boil, cool, and drain the fresh noodles. → Assemble by layering sauce, noodles, and the pork topping in a bowl. → Garnish with extra chili oil and chopped green onions before serving.
Prepare the sauce by combining toasted Sichuan peppercorn powder, a heated soy sauce mixture, sesame paste, and chili oil. → Mince and marinate pork, then stir-fry with Yacai (preserved mustard greens) to create the topping. → Boil, cool, and drain the fresh noodles. → Assemble by layering sauce, noodles, and the pork topping in a bowl. → Garnish with extra chili oil and chopped green onions before serving.
A classic Sichuan street snack featuring fresh noodles topped with a savory minced pork and preserved vegetable mixture, all sitting in a fragrant and spicy chili oil-based sauce. It's a perfect balance of savory, nutty, and spicy flavors.
To make the sauce, start by toasting 1/2 tsp of Sichuan peppercorns in a dry wok on low heat for about a minute until fragrant.
Transfer the toasted peppercorns to a mortar and grind into a fine powder. Set aside.
In the wok over low heat, combine 3 tbsp soy sauce, 1.5 tbsp sugar, 1 tsp dark Chinese vinegar, and 1/2 tsp MSG. Heat gently, stirring until everything is dissolved, then remove from heat.
In a separate small bowl, add 1 tbsp of sesame paste. Pour in 2 tbsp of the warm soy sauce mixture, sprinkle in the ground Sichuan peppercorn powder, and add 2 tbsp of chili oil. Mix thoroughly until smooth.
For the topping, finely mince 100g of lean pork belly by hand.
The quality of the chili oil is critical to the final taste of the dish. A homemade Sichuan chili oil is highly recommended.
Yacai (芽菜), a type of preserved mustard green, is a traditional and key ingredient for the topping's unique savory flavor.
Rinsing the noodles in cold water after cooking stops them from getting mushy and helps prevent sticking.
The narrator humorously refers to MSG as 'all-natural purified seaweed crystals'. You can omit it if you prefer, but it adds to the authentic flavor.
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