Daisy, how to make taro noodles?

Every kind of pasta has broth, and taro noodles are no exception. Most people will choose duck soup as the broth of taro noodles, because it is delicious and tastes good. Besides broth, a series of ingredients should be prepared, such as pork belly, dried squid, onion, coriander and red grain. Before cooking taro noodles, put pork belly and dried squid in the soup, filter to force out the fragrance, and then take it out. After preparing these, you can start kneading the dough. The sweet potato powder is kneaded into dough according to the ratio of taro and sweet potato powder of 65,438+0: 65 and 438+0.2, and the finished product can be kneaded into dumpling skin according to the degree of flour. After completing this step, you can start heating the pot. First, stir-fry the pork belly into golden brown, then stir-fry the onion, garlic slices and squid particles until fragrant, then pour some rice wine, then add the broth, add salt, then drop a little cooking wine on the broth, then add the coriander head and boil it over high fire. One of the secrets of this taro noodle is that the soup must be fresh and sweet. After the soup is boiled, turn to low heat, put the device for pushing taro noodles on the pot, push the kneaded dough into thin strips and put it in the pot. Remember to stir the pan from time to time to avoid the batter in the pan getting into a ball. When finished, open the fire, add the red distiller's grains, season, and finally add two coriander leaves, and then take out the pot.