Braised Noodles with Long Beans and Pork

Ingredients 10

• Long beans 豆角to taste
• Fresh noodles 面条to taste
• Salt 盐to taste
• Light soy sauce 生抽to taste
• Dark soy sauce 老抽to taste
• Sugar 糖to taste
• Pork belly 五花肉to taste
• Spring onion 葱to taste
• Cooking oil 油to taste
• Water 水to taste

Steps 7

1. 1
   Step 1

   Slice the pork belly 1–2 cm wide, not too thin. Pull the strings off both sides of the beans and cut them into thumb-length pieces.

   五花肉切1到2厘米宽的片，别太薄。豆角两边的老筋撕掉，切成大拇指长的段。

2. 2
   Step 2

   Fry the pork in a little oil until the fat comes out. Lift the pork out and keep the fat in the pot.

   锅里放一点油，下五花肉煸出油，把肉捞出，油留在锅里。

3. 3
   Step 3

   Add a little more oil and stir-fry the beans for about 2 minutes, until the skins wrinkle. Add the pork back with a little light soy sauce, dark soy sauce and half a spoon of sugar.

   再加点油，下豆角翻炒2分钟左右到表皮起皱，放回五花肉，加少许生抽、老抽和半勺糖炒匀。

4. 4
   Step 4

   Add hot water to cover the meat, bring to the boil, then simmer on low heat for 3–5 minutes. Pour out half the liquid into a bowl and keep it.

   加热水没过肉，大火烧开后小火煮3到5分钟，倒出一半汤汁留着。

5. 5
   Step 5

   Lay the noodles loosely over the beans and pork, cover and cook on low heat. Whenever the liquid gets low, pour some of the saved liquid in around the edge.

   面条轻轻铺在豆角和肉上，盖上锅盖小火焖。汤汁快干时，从锅边倒入一些留着的汤汁。

6. 6
   Step 6

   Check every 3–5 minutes and loosen the noodles a little so they cook evenly. Do not let it burn.

   每隔三五分钟开盖看一下，稍微拨动面条让它受热均匀，注意别烧糊。

7. 7
   Step 7

   When there is almost no liquid left and the noodles are cooked, mix everything together. Season with salt and soy sauce and serve.

   汤汁基本收干、面条熟了，把面和菜拌匀，加盐和生抽调味就可以吃了。