| By: Qiwen "Arthur" Huo |
Ingredients
2 Large onions
20g Ginger
20g Garlic
4 pieces Cardamom
2 Grass nuts
3 Star anise
40g Cilantro
500g Pork
150g Soybean paste
150g Bean paste
150g Dried yellow sauce
500g Vegetable oil
6 teaspoons Soy sauce
100g Yellow wine
250g Noodles
250g Clear water
Cooking Instructions
Wash the cardamom, star anise and herb nuts (remove the seeds and use only the skin).
Cut the pork into pieces of about 1cm
Cut one of the green onions into 4cm pieces and slice it down the middle. Finely chop the other onion.
Chop the ginger into pieces. Peel and wash the garlic.
Mix soybean paste, bean paste, and dry soy sauce and dilute with yellow wine while stirring; add soy sauce to taste and add color.
Pour the oil into the pan and add the shallots; cut in the middle the cleaned cardamom, star anise, herb nuts, coriander and garlic.
Wait until the green onions and cilantro turn brown; remove all impurities from the pan.
Add the diced meat to the pan and stir-fry for 3-4 minutes.
add the diluted sauce.
Stir-fry for about 3 minutes and then add about 250g of water.
After 5 minutes, add the chopped green onion for the first time.
After about 5 minutes, the green onion will have absorbed some of the oil; add the chopped green onion for the second time.
After the sauce, green onions and oil have been thoroughly mixed, add all the remaining chopped green onions for the third time.
Stir well for about 3 minutes and then turn off the heat.
Take out the cooking pot and add the right amount of water.
Wait until the water boils and add the noodles.
After 10 minutes, remove the noodles and cool them in cool water.
Take out the cooled noodles.
Mix the sauce with the noodles, and you're done!
