Homemade Chongqing Intestine Noodles Recipe
Wonton noodles, spicy intestine noodles. Spicy and fragrant, hot broth makes one's mouth water. We have had intestine noodles a few times, truth be told, they are truly delicious. But, it always hurts the wallet to eat outside, so I tried making my own intestine noodle recipe. If you like it, please give it a try and if it tastes good, give us a thumbs up.
A bowl of noodles should be chewy and tasty.Rice flour hand-rolled noodles are the carrier of this bowl, while the flavorful topping is its soul. Noodles are delicious, but the broth is crucial. This is something everyone understands, but why can't we make it taste like a restaurant at home? There are some tricks to this.
[Ingredients]: 250g hand-rolled noodles, 300g cooked intestines, 25g oil,chicken broth 500g, 1/2 teaspoon Sichuan pepper,star anise 3 pieces, 1 teaspoon Sichuan peppercorns, 1 white onion, ginger 1 small piece, bay leaves appropriate amount, cinnamon bark appropriate amount, dried chili peppers appropriate amount, pickled chili peppers appropriate amount, 3 tablespoons Sichuan bean paste,2 tablespoons soy sauce, 3 teaspoons vinegar . 1. Cut the dried chili peppers and dried red chili peppers into small pieces. Boil the cooked intestines with water to remove grease.White onion cut into small segments, ginger cut into thin slices. 2. Put Sichuan pepper grains, cinnamon bark, star anise, bay leaves in a wok and fry over low heat until dry.3. Grind the dried spices into powder after frying. 4. In a wok, add oil, then put in Sichuan pepper, ginger slices, onion segments, dried chili peppers, stir-fry over low heat.5. Add Sichuan bean paste and soy sauce, stir-fry until red oil forms.6. Pour chicken broth or pork bone broth, add pickled chili peppers and bring to a boil. 7. Strain out the spices from the broth and keep only the liquid.
8. In a wok, add a little oil and sugar, fry over low heat until it becomes an oil-sugar sauce.9. Add the prepared intestines and stir-fry until they start to bubble and are covered with sauce, then add vinegar to remove the greasy and fishy taste of the intestines.
10. Pour the red oil broth into the wok, and season with the prepared spice powder.
11. Bring to a boil over high heat, then reduce to low heat and simmer for about 15 minutes until well-seasoned, then remove from heat to reserve.
12. Cook the hand-rolled noodles and pour in several scoops of the cooked intestine broth, mix well before serving.
Stir in the Shichuan red bean sauce and soy sauce, using low heat to fry until red oil is released. Pour in chicken stock or pig bone broth, add pickled peppers, and bring to a boil over high heat.
Strain the red oil soup into another pot, discarding the spices.
In a pan, add a little oil and sugar, and cook on low heat until it forms an oil-sugar sauce.
Add the prepared intestines, fry over low heat until they bubble up and are coated with the sauce, then pour in aged vinegar to remove the greasy and fishy taste.
Pour the red oil soup back into the pan, add the seasoned spice powder. Boil for a moment, then switch to low heat and simmer for about 10-15 minutes until well flavored, then remove and set aside. Cook the hand-pulled noodles, then pour in some of the cooked intestine broth, mix thoroughly, and serve.
