Lao You noodle soup
Chinese Cooking Demystified · ♥ 8.4K likes · 255.5K views · 8 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 sticks pickled bamboo shoots
Squeeze the pickled bamboo shoots dry and julienne them.
Toast the bamboo dry in a wok over a medium high flame until dry and slightly charred, about two minutes.
- 3 cloves garlic
- ½ tbsp douchi black beans
- fresh alkaline egg noodles
Mince the garlic and chop it together with the douchi black beans; set aside.
Cook the noodles to roughly al dente -- for fresh noodles a 30 second dip in hot water, then a quick dip in cool water to stop the cooking.
Choosing and par-cooking noodles
- 40 g lean pork
- 0.125 tsp salt
- ¼ tsp sugar
- ½ tsp cornstarch
- 0.125 tsp soy sauce
Cut the pork into thin sheets and marinate with the salt, sugar, cornstarch, soy sauce and liaojiu; mix well, then coat with the oil.
- ¼ tsp liaojiu
- ½ tsp oil
- 40 g pork liver
Cut the pork liver into thin sheets and mix with the same marinade.
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp oyster sauce
Mix the soy sauce, rice vinegar, oyster sauce, sugar, salt, chicken bouillon powder and white pepper into the soup sauce and set aside.
Mixing the soup sauce
- ¼ tsp sugar
- 0.125 tsp salt
- 0.125 tsp chicken bouillon powder
- white pepper powder
- ½ tbsp lard
Heat half a tablespoon of lard in the pan over a medium flame and fry the pork until cooked, about one minute, then remove.
- ½ tbsp lard
- ½ tbsp fermented chopped chilis
Add another half tablespoon of lard, still over a medium flame, and add the garlic and douchi mixture with the fermented chopped chilis; mix.
Add the bamboo shoots, mix, add the prepared sauce and fry it all together about fifteen seconds.
Add the pork back in and toss in the liver; the liver goes in at the very end so it does not overcook. After about fifteen seconds add the noodles and cook everything together about another thirty seconds.
Finishing with liver and noodles