Minced Pork Sauce with Sweet Potato Noodles
A savory dish featuring minced pork and glass noodles as the main ingredients, with a fragrant, mildly spicy flavor and a tender yet satisfying texture.
Ingredients
Lean pork (minced into fine pieces, trimming white tendons while chopping)
100g (2 liang)
Dried sweet potato noodles (soak in warm water until soft, rinse clean, drain excess water)
150g (3 liang)
Blended cooking oil
60g (8 qian)
Pixian Douban (finely chopped)
40g (8 qian)
Garlic sprouts (finely chopped)
50g (1 liang)
Soy sauce
30g (6 qian)
Ground Sichuan peppercorns
1g (2 fen)
MSG
1g (2 fen)
Broth
500g (1 jin)
Instructions
1
Prepare Ingredients
Soak the sweet potato noodles in warm water until soft, rinse clean, place in a colander to drain excess water; mince the lean pork into fine pieces, trimming white tendons while chopping; finely chop the garlic sprouts; finely chop the Pixian Douban.
2
Stir-fry Minced Pork and Douban
Heat a wok over high heat, add blended cooking oil and heat to 60% hot. Add the pork granules and stir-fry until the grains separate, moisture evaporates, and the oil turns glossy. Then add Pixian Douban and continue stir-frying until the oil turns red, then add soy sauce, broth, sweet potato noodles, chopped garlic sprouts, etc.
3
Simmer and Reduce Sauce
Finally simmer over low heat until the broth is reduced, then transfer to a plate and sprinkle with ground Sichuan peppercorns to serve.
