Ingredients
-
3
-
1 1/2
-
8
-
2
-
3
-
3
-
2
-
1/4
-
3
-
-
-
-
-
-
Directions
Yu Xiang Pai Gu Mian (Sichuan Noodle Pork Shoulder Soup), This recipe is from a restaurant run by Ma Yingjun of Chengdu, Sichuan, China., This was super easy to make and tasted GREAT! Plan to make often., This recipe is from a restaurant run by Ma Yingjun of Chengdu, Sichuan, China.
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Steps
|
1
Done
|
Heat Oil in a 14 Inch Flat-Bottomed Wok or Very Large Frying Pan Over Medium-High Heat. Add Pork and Cook, Stirring Until Browned, 810 Minutes. |
|
2
Done
|
Add Garlic, Ginger, and Chile Paste. Cook, Stirring, Until Fragrant, About 1 Minute. |
|
3
Done
|
Add Sugar, Soy, and Vinegar. Cook, Stirring, Until Sugar Dissolves. |
|
4
Done
|
Add 6 Cups Water and Bring to a Boil. Reduce Heat to Medium and Cook Until Pork Is Very Tender, About 2 Hours. |
|
5
Done
|
Return to Boil, Add Cornstarch Mixture, and Cook, Stirring, Until Slightly Thickened, 12 Minutes. Keep Soup Warm. |
|
6
Done
|
Bring a Large Pot of Salted Water to a Boil and Cook Noodles Until Tender, 35 Minutes. Drain and Divide Between 6 Large Serving Bowls. Ladle Soup Over Noodles and Garnish With Scallions and Pickled Chiles. |
