{"id":207,"date":"2009-09-15T13:30:38","date_gmt":"2009-09-15T20:30:38","guid":{"rendered":"http:\/\/www.cchsu.com\/art-en\/?p=207"},"modified":"2009-09-15T13:30:38","modified_gmt":"2009-09-15T20:30:38","slug":"home-style-pork-stew-noodles","status":"publish","type":"post","link":"https:\/\/www.cchsu.com\/art-en\/2009\/09\/15\/207\/","title":{"rendered":"Home-Style Pork Stew Noodles"},"content":{"rendered":"<p><a href=\"http:\/\/www.flickr.com\/photos\/24238190@N00\/3914243991\/\" class=\"tt-flickr tt-flickr-Medium\" title=\"IMG_0934\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"http:\/\/farm3.static.flickr.com\/2595\/3914243991_62d673ee0c.jpg\" alt=\"IMG_0934\" width=\"500\" height=\"375\" \/><\/a><\/p>\n<p>The big boss said that I should put some of my recipes on the blog so that the blog won&#8217;t be clogged by materials for Martians.  So okay, the picture above is what I cooked, and please forgive its looking not being Michelin grade.  By the way, since the article is tagged as a la carte, it&#8217;s quite flexible about the seasoning, and the quantity listed here are FYI \ud83d\ude00  I&#8217;m an adlib-type chef.<\/p>\n<p>Materials<\/p>\n<ul>\n<li>Pork 5 lb (need to choose more flaky parts like shoulders)<\/li>\n<li>2 Green Onions, one big piece of ginger, garlic (as much as you like), chili peppers (optional)<\/li>\n<li>Tomato 1\/2 lb<\/li>\n<li>Asian noodles and veggies of your own choice<\/li>\n<\/ul>\n<p>Seasonings<\/p>\n<ol type=\"A\">\n<li>Vegetable oil 1 tbs<\/li>\n<li>Soy sauce 1 cup, Rice wine 1\/2 cup, Coke 12 fl oz<\/li>\n<li>Chinese five spice 1\/2 tsp, Chinese star anise several, White pepper 1\/4 tsp<\/li>\n<li>Light soy sauce 2 tbs, Oyster sauce 1tbs, Cane sugar 1 tbs<\/li>\n<\/ol>\n<p>Steps<\/p>\n<ol>\n<li>Cut pork into five big cubes, each about 1 lb and quick boil it.  Dice tomatos.<\/li>\n<li>Put A in pressure cooker, saute ginger, garlic, chili, put in pork and tomatos, and add B, C, D in order.  Put in one green onion, add coke, add water so that all materials are covered under water, and seal the pressure cooker.<\/li>\n<li>After pressure cooker whistling for seven minutes, turn off the stove and release the pressure.  Take the pork out and slice it.<\/li>\n<li>The base remained in pressure cooker is good!  Take the base out (you decide the volume), add equal volume of water, and use it to boil Asian noodles.<\/li>\n<li>When the noodles are cooked, add in your favorite veggies.  Dice the remaining green onion before serving (not shown in picture).<\/li>\n<\/ol>\n<p>Notes<\/p>\n<ul>\n<li>Quick boiling of meat means put raw defrozen meat into boiled water until the surface of the meat is cooked (but still raw inside).<\/li>\n<li>I use Wu-Mu dry noodles, and they can be cooked directly within base.  If you use frozen Asian noodles, never do that \ud83d\ude42  Wu-Mu noodles are sold in supermarkets and <a href=\"http:\/\/www.amazon.com\/Wu-mu-Kan-Noodle-13-2-Ounce-Unit\/dp\/B000WZI7EY\/ref=sr_1_1?ie=UTF8&#038;s=grocery&#038;qid=1253046447&#038;sr=8-1\" target=\"_blank\">Amazon<\/a>.<\/li>\n<li>It&#8217;s okay to add cooked eggs along with pork when we use pressure cooker to stew it.<\/li>\n<li>You can use crystal sugar instead of cane sugar.  I don&#8217;t have quality crystal sugar handy so I use cane sugar.<\/li>\n<li>You can use Sake (Japanese Rice Wine) if you don&#8217;t know where to buy cooking rice wine.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Recipe of my own cooking: home-style tomato pork stew noodles.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"_links":{"self":[{"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/posts\/207"}],"collection":[{"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/comments?post=207"}],"version-history":[{"count":2,"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/posts\/207\/revisions"}],"predecessor-version":[{"id":209,"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/posts\/207\/revisions\/209"}],"wp:attachment":[{"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/media?parent=207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/categories?post=207"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cchsu.com\/art-en\/wp-json\/wp\/v2\/tags?post=207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}