Zhejiang Hangzhou Pian Er Chuan
Instructions
- 1. Soak dry mustard greens. Cut pork, bamboo shoots and fungus into shreds.
- 2. Heat oil, stir-fry pork until white.
- 3. Add bamboo shoots and fungus.
- 4. Add dried mustard greens. Stir-fry 1 minute.
- 5. Add soy sauce, Shaoxing wine and salt.
- 6. Cook noodles in boiling water until al dente.
- 7. Drain noodles. Place in bowls.
- 8. Pour the pork and vegetables over the noodles. Garnish with scallions.
Cultural Tips
Zhejiang cuisine is one of the eight major cuisines in China, represented by Hangzhou cuisine and Ningbo cuisine. Zhejiang cuisine pays attention to freshness and fineness, and freshness is the most precious. Dongpo braised pork, West Lake vinegar fish, and Longjing shrimp are all classic representatives of Zhejiang cuisine. Hangzhou Pian'er Boat is a household name in Zhejiang. It is a must-have dish for festivals and family gatherings, and is also the epitome of Zhejiang cuisine food culture.
Ingredients
- Fresh noodles 250g
- Pork loin 100g (shredded)
- Bamboo shoots 50g (shredded)
- Wood ear mushrooms 20g (soaked, shredded)
- Dried mustard greens 30g (soaked, chopped)
- Scallions 3
- Light soy sauce 2 tbsp
- Shaoxing wine 1 tbsp
- Salt 1/2 tsp
- Cooking oil 2 tbsp
Instructions
- 1.Soak dried mustard greens.Shred pork, bamboo shoots and wood ear.