Stir-Fried Cat's Ear Noodles
A noodle dish made by shaping dough into cat-ear pieces, boiling them until cooked, and stir-frying them with shiitake mushrooms, dried shrimp, Chinese greens, and shredded pork.
Ingredients
flour (mixed into a smooth dough)
to taste
water
to taste
fine salt
to taste
shiitake mushrooms (soaked until soft)
to taste
dried shrimp (soaked until soft)
to taste
rapeseed greens (washed and cut into sections)
to taste
lean pork (washed and julienned, tossed with starch, marinated for 20 minutes, and stir-fried until just cooked)
to taste
starch
to taste
sesame oil
to taste
soy sauce
to taste
egg white
to taste
ground pepper
to taste
MSG
to taste
stock
18 tbsp
Instructions
1
Make the cat's ears
Mix the flour, water, and fine salt evenly, then knead into a smooth dough. Rest for 30 minutes, roll out into a sheet, and cut into small squares. Press each square firmly with your thumb and push forward to form a hollow, rolled cat's-ear shape. Boil in boiling water until cooked, then drain.
2
Prepare the ingredients
Soak the shiitake mushrooms and dried shrimp until soft. Wash the rapeseed greens and cut them into sections. Wash the lean pork and cut it into thin strips, toss with starch, and marinate for 20 minutes. Stir-fry in an oiled wok until just cooked, then set aside.
3
Stir-fry
Add the shiitake mushrooms and dried shrimp to the oiled wok and fry until fragrant. Add the rapeseed greens and stir-fry. Then add sesame oil, soy sauce, egg white, ground pepper, starch, water, fine salt, MSG, the cooked cat's ears, and the pork. Toss everything together until evenly combined.
