Yu Xiang Pai Gu Mian Sichuan Noodle Pork Shoulder Soup
This recipe is from a restaurant run by ma yingjun of chengdu, sichuan, china.
Steps
Heat oil in a 14 inch flat-bottomed wok or very large frying pan over medium-high heat.
Add pork and cook , stirring until browned , 810 minutes.
Add garlic , ginger , and chile paste.
Cook , stirring , until fragrant , about 1 minute.
Add sugar , soy , and vinegar.
Cook , stirring , until sugar dissolves.
Add 6 cups water and bring to a boil.
Reduce heat to medium and cook until pork is very tender , about 2 hours.
Return to boil , add cornstarch mixture , and cook , stirring , until slightly thickened , 12 minutes.
Keep soup warm.
Bring a large pot of salted water to a boil and cook noodles until tender , 35 minutes.
Drain and divide between 6 large serving bowls.
Ladle soup over noodles and garnish with scallions and pickled chiles.
Ingredients
canola oil, boneless pork shoulder, garlic cloves, ginger, bean paste, sugar, light soy sauce, chinkiang vinegar, cornstarch, kosher salt, chinese wheat noodles, scallions