正宗重庆豌杂面/Chongqing Noodle with Meat Sauce and Yellow Peas

Описание: 豌豆猪骨汤材料：

1. 猪大骨一根。最好买已经切成段的。 没有猪大骨，排骨也可以。
2. 黄豌豆 1-2 杯都可以。 一般在美国超市卖的都是绿色的干豌豆，这个用黄豌豆最好。在网上能买到。 https://www.amazon.com/gp/product/B00...
3. 3-5颗葱的葱白
4. 1/4 小匙白胡椒粉
5. 1 大块姜，拍破
6. 盐1小匙

杂酱材料：
五花肉或者带肥肉的肉一斤，用刀切成小颗粒，这样炸酱的颗粒感更好，口感也更佳。偷懒用超市买的肉馅也行。
郫县豆瓣酱 5克，剁细
3-5颗葱的葱白，切丁
甜面酱 20克
姜末1小匙
蒜末 20克
榨菜末 50克
清酒/料酒 1大匙
油一大匙

面调料：
1. 淡酱油 1/2杯
2. 醋 1-2大匙
3. 姜蒜水：一大匙蒜泥，一大匙姜末，用1杯开水泡几分钟，过滤掉姜末和蒜泥，只用汁。
4. 香油2大匙
5. 花椒油2大匙（花椒油还是黎红牌的最好）
6. 熬好的豌豆猪骨汤
7. 红油油辣椒 (制作视频    • 赛老干妈的红油辣椒  )
8. 芽菜末
9. 榨菜1/4杯 （榨菜还是涪陵榨菜最好）
10. 葱花 （量随意）
11. 花椒粉 （制作视频    • 如何做花椒粉/How to Make Szechuan Peppercorn Powder  ）
12. 青菜一小把，空心菜最佳
13. 鲜面条

Part 1: Making Bone Marrow Soup with Yellow Peas

Ingredients:
1-2 cups of dried yellow peas (You can find them online. Normally local stores only sell greenish peas and they don't have the same texture. )
1 pork bone marrow or half rack of ribs
1 pinch of white pepper
1 tsp salt
1 piece of ginger, chopped
4-5 green onion (bulb part only)

Directions:
1. Soak yellow peas in cold water overnight. Wash and drain.
2. You can use any bones. For this dish, I prefer pork bone marrow. I soaked bones in ice water for 4-5 hours and changed the bloody water 4 times. This helps to make a clear broth for the soup.
3. For fast cooking, you can put bones into boiling water for few minutes, then wash both bones and the pot thoroughly. Make sure all foam-looking blood is cleaned out. Even if I soaked the bone ahead of time, I still have to do this step because the bone was bloody. This step is essential to make clear and tasty bone soup, so don't omit it.
4. Add bones, peas, white pepper, green onion, and ginger to the pot. Add enough water to cover bones and peas. Bring it to a boil. I used a thermal cooker to cook it for 5-6 hours and boiled 3 times during the process. You can use a pressure cooker to cook 45 - 60 minutes or a slow cooker for hours. Cook until peas are very soft.
5. Add salt, stir and turn the heat off.

Part II: Making Group Pork Sauce

Ingredients:
Ground pork 500g
Sichuan style bean sauce 5g
Chinese sweet bean sauce 20g
3-5 Green onion bulbs, chopped
Garlic 2-3 cloves, minced
Chinese pickled mustard 50g
Sake 1 tbsp
Vegetable oil 1 tbsp
1 cup of chicken stock or water

Directions:
Heat the wok or pan. Add oil.
When oil is hot, add ground port. Stir-fry it.
When the meat has no pink left, add sake and mix.
Add both bean sauces and mix well.
Add garlic and Chinese pickled mustard (bulb kind), mix well.
Add chicken stock or water, bring to boil, and cover the pot to simmer for 5-10 minutes.
Add green onion and turn the heat off.

Part III: Cook and Season the Noodle

Ingredients:
1/2 cup light soy sauce
Rice vinegar 1-2 tbsp
Ginger and garlic sauce: Add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger in a bowl, add 1 cup of boiling water, soak for a few minutes, filter out the minced ginger and garlic, and use only the juice.
2 tablespoons of sesame oil
2 tablespoons of Sichuan peppercorn oil
Chili oil (refer to the video    • 赛老干妈的红油辣椒  )
1/4 cup Chinese pickled mustard
2-3 tbsp pickled leafy mustard
Chopped green onion `
Ground Sichuan Peppercorn (Refer to the video    • 如何做花椒粉/How to Make Szechuan Peppercorn Powder  )
Chinese pickled mustard
Leafy vegetables
Fresh wheat noodle

Directions:
Mix soy sauce, vinegar, ginger and garlic sauce, sesame oil, and Sichuan peppercorn oil. This will be the base sauce for the noodle.
Add noodles to boiling water. Before the noodles are fully cooked, add some vegetables. Only cook vegetable briefly, no more than 1 minute.
In a large bowl, add two scoops of base sauce. Add cooked noodles, peas with soup, and ground pork sauce. Add chili oil, ground Sichuan pepper, pickled mustard, green onion,
Mix well and enjoy.