Ingredients
Peas
500g
Pork Spine
500g
Minced Meat
250g
Ginger
3 slices
Garlic
a small amount
Dark Soy Sauce
to taste
Light Soy Sauce
to taste
Sugar
to taste
Salt
to taste
Chicken Powder
to taste
Chili Oil
to taste
Sichuan Pepper Powder
to taste
Red Oil
to taste
Doubanjiang (Bean Paste)
to taste
Sesame Oil
to taste
Pork Lard
to taste
How to make Chongqing pea noodles
- Use the softened peas (soaked overnight) and the blanched pig bones, add a little ginger slices and stew. Peas are resistant to cooking, it takes two to three hours to stew until they are soft.
- Heat oil in a pan, add minced ginger and garlic and sauté until fragrant, then pour in the minced meat and stir-fry until thoroughly broken up.
- When the minced meat turns white, add bean paste, sweet noodle sauce, cooking wine, light soy sauce and sugar for seasoning.
- Stir-fry while collecting the juice. When the juice becomes relatively dry, the sauce is ready.
- Make a bowl bottom, add garlic water, red oil, sesame oil, salt, chicken powder, pepper powder and lard into the noodle bowl and set aside.
- Bring a pot of water to a boil. When the water is boiling, blanch the pea tips (the tender part at the top of the pea seedlings, also called bean sprouts) and pour them into the noodle bowl.
- Then cook the noodles for three minutes, adding cold water in the middle to increase the taste of the noodles. After scooping out, put them into a bowl.
- Take two spoonfuls of softened and thick pea soup, add a spoonful of mixed sauce, and finally sprinkle some chopped green onions, and the steaming pea noodles are ready.
