main ingredients

pork forelegs

4g

dried noodles

1g

auxiliary materials

Chili powder

1g

salt

a small amount of

bean paste

2 tablespoons

. > rattan pepper

a number of

white sesame seeds

a handful of

lard

moderate onion

2 strips

Sichuan winter vegetables

moderate white pepper

a tablespoon

cooking wine

a tablespoon

star anise. Prepare Chili powder, pepper, rattan pepper, star anise and white sesame. In Chili powder, we can see that there are a small number of large peppers, which is because this Chili powder comes from our hometown in Sichuan and is hand-mashed with a thunder bowl, which takes a lot of effort.

2. Wet the Chili powder with a little soy sauce and mix well.

3. Add pepper, rattan pepper and star anise. Some people like to chop garlic and ginger in it, but I don't like it. Personally, I think it won't last long enough to add these two. You need a ginger and garlic dish, which can be made separately every time. It is more delicious now.

4. burn the oil in the pot until smoke comes out. (Tips: At this time, the wind power of the range hood at home is how big and how big it is. ) After smoking for 3 seconds, turn off the fire and let the oil cool for a while.

5. Spoon a spoonful of oil on the Chili powder. Try it first, and see that the Chili powder is tumbling happily in it, which means that the oil temperature is just right and you can continue to scoop oil. The oil can't be cooled for too long, so the chili oil is not fragrant.

6. At this time, the correct step should be to scoop the oil while stirring, and turn up the Chili powder at the bottom as much as possible without dead angle contact in all directions.

7. finally, add the white sesame while it is hot, and mix thoroughly and stir evenly.

8. Chili oil is refined and smells good! Look at their color, just right. I put it directly in the enamel cup at home, or I can cool it and put it in a glass jar for sealed storage.

9. Take a beautiful close-up of Chili oil. The refined Chili oil is best used after standing for one day. Let's have a bone soup. Rinse the pig bones first, blanch them in boiling water for a few minutes, rinse the blood foam, add the smashed ginger and cook for about 3 hours.

1. While waiting for bone soup, prepare to stir-fry the meat. Pork is cut into small pieces first, and then chopped into minced meat. Although chopping meat is a time-consuming and laborious process, I am still willing to do it, because the meat produced by the meat grinder can't reach the delicate and chewy taste at all.

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

12. Mix well the minced meat with humidified starch, not too dry, and add a little more water. The best way to mix well is by hand, just put on disposable gloves.

13. Heat the oil in the pan, stir-fry the minced meat when the oil temperature is 8% hot, then add the ginger and garlic and stir-fry.

14. Cook the cooking wine, add a little white pepper, add an appropriate amount of soy sauce according to the color, turn to low heat, and slowly force the fat in the minced meat out of the oil. At this time, the fragrance also comes out.

15. Stir-fry for about ten minutes on low heat, and a bowl of meat with good color and strong flavor will be ready. Meat can also be used with fried vegetarian dishes to make steamed buns and fried rice, which is very powerful and can be eliminated if fried more.

16. prepare the seasoning for spicy noodles with minced meat. The picture is a group photo of most seasonings, including chopped green onion, Sichuan winter vegetables, Chili oil, pepper powder, soy sauce, mashed ginger and garlic, chicken essence, salt and lard.

17. Take out a handful of noodles. This noodle is handmade noodles brought from our hometown in Sichuan. It has no trademark, but it is strong enough and tastes first-class, which is incomparable to many famous brand noodles.

18. put salt, soy sauce, winter vegetables, ginger and garlic, chicken essence at the bottom of the bowl, and pry a lump of lard.

19. Boil water in the pot. After the water boils, cook the bottom strips. Cook some green vegetables with noodles.

2. First, scoop out two spoonfuls of bone soup that is boiling happily in the casserole, then pick the cooked noodles and vegetables into the bowl, scoop out a tablespoon of oily meat, sprinkle some chopped green onion and pepper powder, pour some red pepper, and a bowl of steaming spicy noodles with minced meat will be ready! The noodles cooked with great care in every step, of course, are unique in taste, so confident.

Tips

Preparation materials: lard (the best plate oil) and a few pieces of pepper. Simple production process: 1. Remove impurities from lard, wash it in hot water, filter it dry, and cut it into slightly larger pieces.