Uighurs often marinate meat before cooking. Thanks to this, it turns out juicier, tastier and softer. Try to cook an appetizing lagman from pickled pork and see for yourself. A simple recipe will appeal even to novice cooks.
Ingredients
- Pork (collar) – 500 g
- Noodles - 300 g
- Chicken eggs - 1 piece
- Starch - 1 tbsp.l .
- Celery (stems) – 80 g
- Onion - 1 piece
- Garlic - 2 cloves
- Soy sauce - 2 art.l.
- Vegetable oil - 30 ml
- Tomato sauce - 50 ml
- Ground red pepper - to taste
- Salt - to taste
- Water (filtered) – 2 art.l.
- Dill (for submission) – 3 twigs
Step-by-step cooking recipe
Cut the washed pork into small pieces and put it in a deep bowl.
Add soy sauce, starch, egg, salt, ground pepper and 100 ml of water. Stir and cover with cling film for 1 hour.
Peel celery, onion and cut into large pieces.
Fry pork in vegetable oil until golden brown.
Add onion, celery and continue cooking for 7-10 minutes.
Squeeze garlic through a press, add tomato sauce and fry for another 10 minutes.
Pour in hot water, add salt, cover and simmer for 50 minutes over low heat.
In a separate saucepan, boil the noodles until tender.
Arrange the noodles on plates, add the soup, sprinkle with ground red pepper and finely chopped dill.
