How to make Xinjiang fried pork noodles (home-cooked version)

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  1. Add some salt to the dough to increase the gluten. After the dough is mixed, let it rest for a while. Make the dough into a paste, apply oil and roll it into a dough. The group is together.

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  2.Green and red peppers, garlic sprouts, fungus, baby cabbage, Pi Ya Zi (onions), tomatoes, garlic and ginger. Cut the mutton into pieces (put cooking wine, black pepper, and starch to marinate)

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  3.< /span>Put more oil in the pot, put the mutton into the hot oil and stir-fry until cooked, take it out and set aside.

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  4. Use the remaining oil in the pot to pass through the garlic sprouts, and remove the oiled garlic sprouts for later use.

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  5. Leave a little oil in the pot, add garlic and ginger skin and stir-fry until fragrant , then add the tomatoes, stir-fry the tomato sauce to remove the water, then add the baby cabbage and fungus and stir-fry, and finally add the garlic sprouts.

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  6. Add green and red peppers, salt, light soy sauce and sugar and stir-fry , add the mutton and stir-fry, finally pour in two spoons of rice vinegar and stir-fry evenly and remove from the pan.

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  7. The noodles are pulled into noodles, almost as thin as chopsticks. After the water is boiled, put some salt under it, and then cool the water after it is cooked.

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  8. Take out the noodles and put them on the plate, put the vegetables on the noodles Up, morePour some soup into it and mix it with the oily meat and the noodles are ready.