Detailed Recipe of Buckwheat Noodles with Braised Pork and Potatoes

 This hearty combo combines savory braised pork and tender potatoes with chewy buckwheat noodles.

 It is a filling, flavorful staple meal, popular for lunch and dinner. Rich in taste and balanced in nutrition, it’s loved for its warm and comforting texture.

Ingredients

Main Ingredients

• 150g dried buckwheat noodles
• 220g pork belly
• 2 medium potatoes (about 250g)

Aromatics

• 4 garlic cloves
• 3 slices ginger
• 2 scallions
• 1 star anise
• 1 small piece of cinnamon (optional)

Seasonings

• 1 tbsp cooking wine
• 1.5 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp rock sugar
• Salt to taste
• Ground white pepper
• Cooking oil
• Adequate hot water

Step-by-Step Instructions

1. Prep ingredients

   Cut pork belly into 3-centimeter cubes. Peel potatoes and cut into large chunks, soak in clean water to remove excess starch. Chop scallions, mince garlic and set aside.
2. Blanch the pork

   Put pork cubes into cold water, add 1 slice of ginger and a little cooking wine. Bring to a boil and blanch for 3 minutes to skim off blood foam. Take out and rinse with warm water, then drain.
3. Braise pork and potatoes

   Heat a little oil in a pot over medium heat. Add rock sugar and stir until it melts and turns light amber.

   Add blanched pork, stir-fry evenly until the surface turns slightly golden. Put in ginger, garlic, star anise and cinnamon, stir-fry for 30 seconds to release aroma.

   Pour in cooking wine, light soy sauce and dark soy sauce, stir to coat the pork fully. Add potato chunks and pour in hot water to cover all ingredients.

   Bring to a boil, then turn to low heat. Cover and simmer for 25 minutes until pork is tender and potatoes are soft.
4. Cook buckwheat noodles

   While the stew is simmering, boil a pot of water. Add buckwheat noodles and cook according to package instructions, usually 4–6 minutes.

   Drain the cooked noodles and rinse briefly with warm water to prevent sticking.
5. Combine and finish

   Turn the braised pork and potatoes to medium heat to thicken the sauce. Add salt and white pepper to adjust the flavor.

   Put the cooked buckwheat noodles into the pot, stir well and simmer for another 2 minutes so the noodles absorb the savory sauce.
6. Serve

   Turn off the heat, sprinkle with chopped scallions. Scoop into bowls and serve hot immediately.

Cooking Tips

1. Soak potato chunks in water to avoid oxidation and excess starch.
2. Use hot water for braising to keep the pork tender without turning tough.
3. Do not overcook buckwheat noodles, or they will become mushy.
4. Adjust the simmering time based on the size of pork and potatoes.
5. The thick sauce is the key to a delicious taste, so properly reduce the soup at the final stage.

Black Chicken and Ox Whip Nourishing Soup

 This traditional Chinese nourishing soup is widely enjoyed for health conditioning.

 Simmered slowly with black chicken and ox whip along with nourishing ingredients, the soup is rich, mellow and savory. 

It is a classic tonic soup suitable for daily health care.

Ingredients

Main Ingredients

• 1 whole black chicken (about 800g)
• 1 ox whip

Herbal & Auxiliary Ingredients

• 10 red dates
• 20g wolfberries
• 15g codonopsis root
• 10g astragalus root
• 5 slices ginger
• 2 stalks green onion
• A handful of Chinese yam slices (dried, optional)

Seasonings

• Cooking wine
• A moderate amount of fine salt
• A pinch of white pepper

Step-by-Step Instructions

1. Clean and process the ox whip

   Rinse the ox whip thoroughly. Soak it in clean water for 2 hours to soften.

   Remove the inner fascia and excess grease completely, then cut it into thick sections.

   Put the ox whip into a pot with cold water, add 2 slices of ginger and a little cooking wine. Bring to a boil and blanch for 5 minutes to remove peculiar smell. Take out and rinse with warm water, set aside.
2. Treat the black chicken

   Clean the black chicken thoroughly, remove residual feathers and internal impurities. Cut it into large pieces.

   Put chicken pieces into cold water, add ginger and cooking wine. Blanch over high heat for 4 minutes to skim off blood foam. Fish out and rinse well with warm water.
3. Prepare supplementary ingredients

   Rinse codonopsis root, astragalus root, red dates, dried Chinese yam slices and wolfberries one by one. Soak the herbal ingredients in clean water for 10 minutes, then drain. Tie green onions into a bundle.
4. Start slow simmering

   Place the blanched chicken pieces and ox whip sections into a deep soup pot. Add ginger slices, green onion bundle, codonopsis root, astragalus root, red dates and Chinese yam.

   Pour in enough boiling water to cover all ingredients fully. Bring the water to a rolling boil over high heat.
5. Long-time stewing

   Turn the heat to the lowest level, cover the pot tightly. Simmer slowly for 2.5 hours. Do not open the lid frequently during the process to keep the flavor concentrated.
6. Final seasoning

   Add wolfberries into the pot, continue to simmer for another 15 minutes.

   Take out the green onion bundle and ginger slices. Add salt and a little white pepper to taste, stir gently. Simmer for 3 more minutes.
7. Serve

   Turn off the heat. Ladle the soup and ingredients into bowls. Serve while hot.

Cooking Tips

1. Thorough blanching and removing fascia are essential to get rid of unpleasant odor.
2. Always use boiling water when stewing to keep the meat tender and the soup clear.
3. Keep the heat low throughout the simmering process for a rich and creamy soup.
4. Add wolfberries at the last stage to retain their nutrients and natural taste.
5. Season lightly with only salt and white pepper to highlight the original umami of the ingredients.
6. It is recommended to consume this soup warm for better absorption of nutrients.