- Prepare ingredients-

Pork front leg meat (28% fat and lean) 400g (fry more and set aside)

2 taels of dried noodles

Two pork ribs

Two taels of chili powder (refined chili oil, make more for later use)

Two tablespoons of bean paste (for stir-frying the meat)

An appropriate amount of light soy sauce

Half a tablespoon of sweet potato starch (for stir-frying meat sauce)

An appropriate amount of ginger

An appropriate amount of garlic

A small amount of chicken essence

A small amount of salt

An appropriate amount of rapeseed oil (used for frying pork belly and refining chili oil)

A few peppercorns (used for refining chili oil)

A few vine peppers (for refining chili oil)

A handful of white sesame seeds (for refining chili oil)

A small lump of lard

Two green onions

An appropriate amount of Sichuan winter vegetables

One teaspoon of white pepper (for stir-frying the meat)

One tablespoon of cooking wine (for stir-frying the meat) )

Two star anise (for refining chili oil)

A small amount of dark soy sauce

Two teaspoons of Sichuan peppercorn powder

- Steps-

1. Refining chili oil first. Prepare chili powder, Sichuan peppercorns, vine pepper, star anise, and white sesame seeds. In the chili powder, you can see that there are still a small amount of relatively large chili peppers. That is because the chili powder comes from our hometown in Sichuan and is pounded by hand using a thunder bowl, which takes a lot of effort.

2. Moisten the chili powder with a small amount of soy sauce and mix well.

3. Add the peppercorns, vine pepper, and star anise. Some people like to mince some garlic and ginger in it, but I don't like it. I personally think that adding these two things will not last long enough. If you need a ginger-garlic dish, you can make it separately each time and make it fresh for use, which is more delicious.

4. Burn oil in the pot until green smoke comes out. (Warm reminder: At this time, the wind power of the range hood at home should be as high as possible.) After the smoke continues to emit for 30 seconds, turn off the heat and let the oil cool down for a while.

5. Scoop a spoonful of oil and pour it on the chili powder. Test it first. If you see the chili powder rolling happily inside, it means that the oil temperature is just right and you can continue to scoop the oil. The oil cannot be cooled for too long, otherwise the chili oil produced will not be fragrant.

6. The correct step at this time should be to scoop out the oil while stirring, and turn the chili powder at the bottom up as much as possible, so that there is no dead corner contact in all directions. ^_^

7. Finally, add white sesame seeds while hot and mix thoroughly.

8. The chili oil is ready and the aroma is fragrant! Look at their color, they are just right. I put it directly in the enamel cup at home, or it can be cooled and stored in a sealed glass jar.

9. Take a beautiful close-up picture of chili oil. The best effect is achieved by letting the refined chili oil sit for a day before using it.

10. Let’s make the bone soup again. Rinse the pork ribs first, blanch them in boiling water for a few minutes, rinse the blood foam, add chopped ginger and simmer for about 3 hours.

11. While waiting for the bone soup to boil, prepare to stir-fry the meat. Cut the pork into small pieces first, then chop into minced meat. Although mincing meat is a very time-consuming and laborious process, I am still willing to do it this way because the meat produced by the meat grinder cannot achieve the delicate and chewy texture at all.

12. Chop the minced meat, add bean paste, light soy sauce, and cooking wine, knead evenly with your hands, and marinate for ten minutes. Chop ginger and garlic.

13. Add delicious minced meat and moistened starch and mix well. It should not be too dry. You can add a little more water. The best way to mix thoroughly is by hand, just wear disposable gloves.

14. Heat oil in a pot. When the oil temperature is 80% hot, stir-fry minced meat until loose. Add ginger and garlic and stir-fry together.

15. Cook in cooking wine, add a little white pepper, add an appropriate amount of dark soy sauce according to the color, turn to low heat, and slowly press out the fat in the minced meat. At this time, the aroma will come out. .

16. Stir-fry over low heat for about ten minutes, and a bowl of juicy meat with a rich color and rich flavor is ready.

The meat sauce can also be used with fried vegetables, steamed buns, and fried rice. It is very powerful and can be destroyed by frying more.

17. Prepare the seasoning for spicy noodles. The picture is a group photo of most of the condiments, including chopped green onion, Sichuan winter vegetables, chili oil, pepper powder, light soy sauce, pounded ginger and garlic, chicken essence, salt, and lard.

18. Take out a handful of noodles. This noodle is hand-made noodles brought from our hometown in Sichuan. It does not have a trademark, but the noodles are chewy enough and have a first-class taste, which is unmatched by many famous brand noodles.