Hello everyone.
My name is KP Kwan.
I work in a restaurant and is a huge fan of
Asian Food.
Today, I want to share with you how to prepare
the famous Sichuan style street food, Dan
Dan Noodles.
The first patrt of making dan dan noodles
is to make the chili oil.
Put in about 1/4 cup of chili flakes and some
salt in a heat resistant bowl.
Heat up about half cup of oil in a pan.
After the oil is heated up, add a piece of
cinnamon, star anise, bay leaves, and the
Sichuan peppercorn.
Ane then, cook over low heat until you smell
the aroma hitting your nose.
I'll leave it for about a minute, and you
can relly smell the aroma permeate the whole
kitchen.
Turn off the heat.
Pour the hot oil to the chili flakes through
a wire mesh strainer.
You can see the chili is sizzling.
Pour through the strainer so that the strainer
will catch all the spices that we do not want.
Let the oil sizzles for a while, let it cool
down,
The oil is now ready!
The next step is to prepare the dan dan noodle
sauce.
First, put the 1 teaspoon of sesame paste
in a mixing bowl.
This is the sesame paste.
Some stock or just water into the paste, to
dilute it before you add in other ingredients
because it is quite thick.
If you do not have sesame paste, you can substitute
it with peanut butter plus one to two teaspoons
of sesame oil.
After that, add some soy sauce, a teaspoon
of black vineger, salt, dash of white pepper
and lastly, add the chili oil that we have
just made.
You can filter the oil and remove the chili
flakes but I don't really mind the chili flakes
as it adds some color and flavor.
Combine everything and you will get your lovely
dan dan noodles sauce.
The next part is to get ready the mincemeat.
Pork is the most common meat for this recipe,
but you can substitute it with beef or chicken
if you are not a pork eater.
Cut the meat to small pieces and chopped it
finely.
The pork should have some lean and fats together.
Seasoned the pork with some sugat and some
salt.
Fry the minced meat in some vegetable oil.
Separate the meat with the wok spatula to
forms many small pieces instead of lumps together.
It takes about eight to ten minutes.
Look at the pork, now it shrinks a little
bit and the oil is completely rendered, and
it becomes crisp and slightly brown.
That is the one
Now add the secret ingredient, sui mi ya cai,
alright.
This is the specialty from Sichuan, add to
the pork,mix together.
Season with a little bit of Shaoxing wine.
The endpoint of the process is when you smell
the aroma from the pork and the fat is fully
rendered.
OK.
Done!
Once you get everything ready, what is left
is the final step, that's what the dan dan
street noodles vendors were preparing when
approached by the customer, that is, to assemble
the noodles.
Place the noodles in boiling water and boil
it until it is soft.
Add a few of bok choy inside as well.
Remove the bok choy first when it is ready.
When the noodles are ready, remove it from
the boiling water.
Place the noodles in the bowl, add some bok
choy at the side.
Add the dan dan noodles sauce, the fried minced
pork, crushed peanuts, some scallion and if
you wish, some additional chili oil.
So after all the work, it times to enjoy :)
I hope the video showing every step clearly.
You can get the recipe and more information
at: tasteasianfood.com/dan-dan-noodles/
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Until then, I will see you again in the next
video.
My name is KP Kwan.
Bye for now.
