Why do I say it’s the Shaanxi version here? One reason is that the materials are common in the local market of Shaanxi. The other is that I add some things I like, such as fried dried tofu. This practice is very common in casserole rice noodles and spicy rice noodles on snack stalls. All of them add some fried dried tofu. I use it here, I think I can add some flavor, especially with noodles. Maybe it’s my personal preference. Of course, I don’t like it, or I can’t do it without conditions.

Ingredients

1 bag of corn noodles
1 piece of streaky pork
2 slices of dried tofu (dried)
1 carrot
Three potatoes
2 green vegetables
1 cucumber
1 / 2 green onions
Proper amount of salt
4 tablespoons scallion sauce
2 tablespoons sweet noodle sauce
Appropriate amount of chicken powder
A few pepper grains
2 dried peppers

Directions

Step 1
Prepare materials. Dice scallions, chopped potatoes, diced carrots, diced dried tofu, Diced Pork. Put the soybean paste and bean paste into a bowl, add a little water and mix well.
Step 2
Heat the oil pan for 5-6 times, fry the dried tofu until it floats on the oil surface, the surface is dry and hard, and remove the oil control.
Step 3
Heat the remaining oil in the frying pan, put in the diced meat, stir fry until the oil comes out, dry the water and smell. Stir fry prickly ash and dried pepper and remove. Add scallions and stir fry.
Step 4
Add diced potatoes and diced carrots and stir fry evenly.
Step 5
Pour in the mixed sauce.
Step 6
Stir fry well, add a little water, just over the dish. Cook over medium heat until the sauce thickens.
Step 7
I use corn noodles.
Step 8
Add fried diced tofu, salt and chicken powder to taste.
Step 9
Start another pot, pour in water, put a little salt, drop 1-2 drops of oil, bring to a boil, put in noodles, cook until there is no raw meat, take it out, pass it with water and put it into a bowl. When cooking noodles, blanch the vegetables and shred the cucumbers. Put the shredded vegetables and cucumbers on the noodles and pour the cooked fried sauce.