佐料：蒜蓉辣椒酱100克，红油豆瓣酱50克, 砂糖2汤匙
腌制：生抽2汤匙，料酒2汤匙，淀粉2汤匙，水2汤匙，盐1/4汤匙，白胡椒粉1/5汤匙，
主料：猪肉800克
做法：
- 猪肉最好选梅花肉，切成1厘米方的肉丁。放入腌制的佐料，搅拌均匀，腌制2个小时，炒之前放2汤匙油，拌匀。
- 锅中放入略多的油，烧热，放入肉丁，调至中火，轻轻翻炒1分钟左右，至肉表面熟。放入辣椒酱、豆瓣酱、砂糖，慢慢翻炒均匀，中火继续炸5分钟，关掉炉火，静置到凉，可以装瓶冷藏保存。
- 碗中放入少许盐，生抽，鸡精。滚水煮熟面条，碗中浇入面汤，放入面条，加入辣肉酱和葱花。
INGREDIENTS
- 800g pork, cut into 1cm small pieces
- 100g garlic chili sauce
- 50g Sichuan style broad bean sauce
- 2 tbsp sugar
- 200g dried Chinese noodle
- 2 cups oil
- cold water for cooking noodle
For the marinade
- 2 tbsp light soy sauce
- 2 tbsp cooking wine
- 2 tbsp cornstarch
- 2 tbsp cold water
- ¼ tsp salt
- a pinch of white pepper powder
COOK’S TIPS
- Combine ingredients of the marinade, pour it over the minced pork, stir well and marinate pork for at least 2 hours. Add 2 tbsp oil and mix well before cook.
- Heat 2 cups oil in a wok until it reaches 150℃. Add pork, stir the pork gently for 1 minute over medium heat. Add sugar, broad bean sauce and chili sauce, stir well until all pork cubes coated and colored. Cook for 5 minutes. Turn off the heat, let the sauce cool.
- Add enough water to the sauce pan and bring to a boil. Add dry noodles. Cook until it is soft enough. Transfer the noodle soup to a big bowl. Add a pinch of salt, chicken powder and light soy sauce to the soup. Serve with spicy pork sauce and sliced spring onion.
