Yongchun Braised Noodles

Yongchun Braised Noodles

　　Yongchun Braised Noodles

　　Main ingredients: 300g fresh noodles

　　Side ingredients: 25g soaked dried shrimp, 100g cucumber, 50g minced meat, 75g lard

　　Seasonings: 2g pepper, 2g salt, 9g MSG, 25g Kaoliang wine,

　　50g soaked dried mushrooms, 2 duck eggs, 750g broth, 50g scallion whites, sesame oil, chopped scallions.

　　Cooking method: Peel and deseed the cucumber, then slice it; shred the soaked dried mushrooms and dice the scallion whites. Heat a wok, add 75g lard and the diced scallion whites, and stir-fry until golden brown.

　　Remove and set aside. In the remaining oil, stir-fry the cucumber briefly, then add the minced shrimp, shredded mushrooms, salt, and minced meat. Mix with a little water to separate. Bring the broth to a boil, add the fresh noodles, cover with a lid,

　　and simmer over medium heat for 5 minutes until the noodles are tender. Crack the duck eggs into a bowl, beat them, and stir them into the wok to mix the noodles. Add MSG, Kaoliang wine, pepper, and sesame oil to season. Transfer to a bowl, sprinkle with the fried scallion whites and chopped scallions, and serve.