Henan Steamed Noodles

Ingredients

• Dried Noodles (Round recommended)
• Pork Belly
• Garlic Scapes
• Scallion + Ginger + Garlic + Cooking Wine
• Salt + Chicken Essence + 13 Spices
• Light Soy Sauce + Dark Soy Sauce + Oyster Sauce
• Sesame Oil
• Oil + Pot + Knife + Spatula
• Steaming Rack
• Extra Bowl

Steps

1. ### First Steam Heat the pot with 70% water (approx. 70% of full capacity), bring to a boil, and place the steaming rack in. Spread the dried noodles evenly over the rack, drizzle with 5ml oil and spread evenly, steam for 15 minutes. Remove the noodles and the rack, set aside, and pour out the water in the pot. ### Chopping Cut the pork belly into 2mm thick slices. Cut the garlic scapes into 3cm segments. Cut the scallion into 0.2cm thin slices. Cut the ginger into 1mm x 1mm x 3cm thin strips. Place garlic on the cutting board and smash it, then cut into 1mm grain size. ### Stir-frying Heat the pot to burn off remaining moisture, add 3ml vegetable oil. Hold the pot handle, shake the pot to coat the 2/3 of the interior of the pot with the oil. Medium heat, add pork slices, stir-fry for 1 minute. Add scallion, ginger, garlic, and cooking wine, continue stir-frying for 1 minute. Add garlic scapes segments, stir-fry for 1 minute. Start seasoning: add dark soy sauce, light soy sauce, oyster sauce, salt, chicken essence, and 13 Spices, stir-fry for 1 minute. Add 500ml water, covering the vegetables, stew for 1 minute. Add the steamed noodles, stir constantly for 3 minutes until the noodles are evenly colored, turn off heat. Pour the stir-fried noodles and vegetables into the extra bowl. ### Second Steam Heat the pot, add 70% cold water, place the steaming rack, and evenly spread the mixed noodles and vegetables on it. After water boils, simmer on high heat for 15 minutes, then serve. Drizzle 10g of sesame oil and eat.