Main ingredients:
Pork (three parts lean to seven parts fat): appropriate amount; Potato: one; Tofu: half a block.
Auxiliary materials:
Baby bok choy: appropriate amount (can also use Chinese broccoli or oilseed rape).
Seasonings:
Doubanjiang (broad bean paste): appropriate amount; Soy sauce: appropriate amount; Ginger powder: appropriate amount; Five spice powder: appropriate amount; Salt: appropriate amount; Chicken essence: a little; Star anise: three; Bay leaves: two; Sichuan peppercorns: about fifteen; Pixian Doubanjiang powder: optional; Scallions: appropriate amount.
Taste: salty and savory; Cooking method: boiling; Time required: half an hour; Difficulty: ordinary.
Steps for cooking Potato Tofu Braised Pork Noodles
Cut all the vegetables into thumb-sized pieces, and the meat should be hand-cut and not too small.
Prepare the seasonings. If you don’t like spicy food, you can omit the chili, or if you like spicy food, you can add some chopped Pixian Doubanjiang.
Mix all the seasonings except for the chicken essence in a bowl.
Preheat the pan over low heat and add an appropriate amount of cooking oil. When the oil temperature rises to the height of one finger, add the meat and stir-fry until it turns slightly yellow. Then pour the seasoning mixture into the pan. When the meat is cooked until there is no soy sauce color on the spatula, add the tofu and stir-fry for two minutes. After the tofu is cooked and flavored, add the appropriate amount of water, turn up the heat and bring it to a boil, then add the potato pieces. After boiling for ten minutes, add the baby bok choy and finally add the chicken essence before turning off the heat.
Cook the noodles in lightly salted water until done, and then put them directly into a bowl. Pour the braised meat and vegetables over the noodles, and the delicious Potato Tofu Braised Pork Noodles are ready to serve.
