Homemade FAT YIELING FLOUR Noodles Recipe

It was cold, so I ate a bowl of steaming hot fat Rice Noodle Rolls with some segments. Then I bit into a pot. After eating, I continued to wander around Chunxi Road.

　　Ingredients: Main ingredients:a handful of sweet potato starch, an appropriate amount of sorghum bones, fat intestine in appropriate amounts, fermented vegetable ( )in appropriate amounts, large onions appropriately cut, ginger slices, star anise a few, a little Sichuan peppercorns, cooking wine in appropriate amounts, faint pepper powder a little, light soy sauce in appropriate amounts, red oil chili, in appropriate amounts, salt in a little amount, chicken essence in a little amount, Sichuan pepper powder in a little amount, ginger paste in a little amount, garlic paste in a little amount, scallions in a little amount, sesame oil in proper amounts, high broth in appropriate amounts, Chinese cilantro a little, and a little peanuts. Steps:1. Soak the sweet potato starch.2. Cut the large onions into segments and slice the ginger. Boil the sorghum bones. 3. Cook over high heat until boiling, remove and rinse clean. Use the same method to boil the ribs.4. Put the sorghum bones and ribs in a sand pot with ginger slices and star anise. Pour in cold water. 5. Boil again, add cooking wine, add pepper powder and simmer for two hours on low heat.6. Clean and chop the fermented vegetable. Cook to remove excess moisture. 7. Remove the sorghum bones and fat intestine from the pot, cool them down, strain out the broth.8. Cut the fat intestine into pieces. 9. Mix in a condiment bowl: light soy sauce, red oil chili, salt, chicken essence, Sichuan pepper powder, ginger paste, garlic paste, fermented vegetable, scallions, sesame oil, high broth.

10. Remove the noodles from the pot and add them to the soup.

11. Blanch bean sprouts and add Chinese cilantro, peanuts, fat intestine, and scallions to complete the dish. Soak.

2. Slice the spring onions and ginger, blanch the spare ribs.

3. Boil vigorously, remove and rinse clean; repeat for pork shank.

4. Place the pork shank and pork shank skin in a sand pot.Sand Pot Add ginger slices, cloves, and Sichuan peppercorns with cold water.

5. Once boiling, add cooking wine, add pepper powder, simmer for two hours on low heat.

6. Wash the sprouted mung beans, chop them, and stir-fry to remove excess moisture.

7. Remove the pork shank and pork shank skin after they cool down; strain out the broth solids.

8. Cut the pork shank into pieces.

9. Sauce bowl: soy sauce, chili oil, salt, monosodium glutamate, Sichuan peppercorn powder, ginger paste, garlic paste, sprouted mung beans, chopped green onion, sesame oil, broth.

10. Drain the rice noodle rolls in the soup.

11. Blanch Bean Sprouts Add coriander, fried peanuts, pork shank slices, and chopped green onions to complete.