How to Make Char Siu Soy Pull-Up Noodles

The method for making a paper lid involves poking several holes in aluminum foil and folding it into a slightly smaller lid than the pot, covering it over the food being cooked, which helps enhance the circulation of cooking juices.Steaming occurs slowly, ensuring that the flavors of the dishes are more evenly blended.
Ingredients:
2 slices of pork belly,10 grams of katsuobushi (dried bonito) flakes, spinach,green beans, scallions,1 small piece of nori seaweed, 1 portion of ramen, 1000 ml water, 50 ml mirin,soy sauce makes:1. Place the pork belly slices and water in a pot and cook for about 20 minutes (remove floating foam occasionally), remove the meat, then add the katsuobushi flakes and simmer over low heat for about 3 minutes. Strain with a fine mesh strainer to obtain the stock. pork broth 50㏄
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2. Blanch the spinach and green beans separately, drain and prepare by cutting the spinach into small pieces; cook the ramen until it is done, then drain and set aside..3. In a pot, mix the sauce ingredients and bring to a boil, add the meat from step 1 and cover with a paper lid. Cook over low heat for 10 minutes. Avoid stirring the meat during cooking to maintain its shape; lift the paper lid occasionally, tilt the pot slightly, and spoon the edges of the sauce onto the meat to ensure even coloring. Continue this process until the sauce thickens..
4. Preheat a ramen bowl with hot water, add 2 tablespoons of the sauce from step 3, then add the cooked noodles, pork belly slices, green beans, spinach segments, scallions, and nori sheets.Snap beans. Vegetables are blanched separately, drained, then spinach is cut into small pieces and set aside. Pull noodles are cooked until done, drained, and set aside for use.
3. In a pot, mix and bring the sauce ingredients to a boil. Add the meat slices from step 1, cover with a paper lid, and cook over low heat for 10 minutes. Avoid stirring the meat slices to prevent damaging their shape. Occasionally lift the paper lid, tilt the pot slightly, and pour the edge sauce over the meat slices to ensure even coloring. Continue cooking until the sauce thickens before turning off the heat.
4. Rinse the ramen bowl with hot water, then add 2 tablespoons of the sauce from step 3, followed by the pull noodles, pork broth, and arrange the braised pork slices, snap beans, spinach pieces, green onion, and nori sheets.Braised pork. Arrange them accordingly.