How to Cook Delicious and Flavorful Chinese-Style Hu Tieu Noodles Simply

How to prepare Chinese-style Hu Tieu noodles

• 1

  Prepare the heart and kidney

  After buying the heart and kidney, wash them thoroughly with water. Cut the kidney lengthwise into two halves, then add 2 tablespoons of all-purpose flour, using your hands to rub the flour into the heart and kidney, allowing the flour to absorb evenly, and let it sit for about 5 – 10 minutes.

  Prepare 10g of smashed ginger to put into a bowl of cold water. After washing off the layer of all-purpose flour from the heart and kidney, place them into the ginger water and wash them again to remove the fishy smell.

  How to clean pork kidney without odor:

  • Evenly rub salt on the kidney, wait 2-3 minutes, and then wash it clean. Do this several times and then soak in cold water to eliminate the odor.
  • To remove the odor from the pork kidney, you should wash it with a little alcohol and avoid squeezing too hard.
  • Thoroughly clean the kidney, removing all the white parts inside so that it does not smell when cooked.

  Then use a knife to cut the pork kidney into bite-sized pieces or cut it into dragon scales for a nicer appearance.

  

  

  
• 2

  Prepare and cook the broth

  The bone marrow you bought should be cut into small pieces, then rinsed with diluted salt water to reduce the odor, and washed several times with clean water.

  Next, bring about 1 liter of water to a boil, add 1 teaspoon of vinegar, 3 star anise, then put the bone marrow in to blanch for about 5 – 10 minutes. When the water starts to boil again, remove the bone marrow and rinse it with cold water.

  Then, use a large pot to add 4 liters of water and bring it to a boil before adding the blanched bone marrow back in. Continue to cook over high heat until the broth boils again, then reduce the heat to the lowest setting. During the simmering process, if there is any foam, use a ladle to skim it off!

  Wash the dried fish and dried squid thoroughly, then grill them until golden brown. After that, rinse them again with water to remove any burnt edges. Finally, put the dried squid and dried fish along with 10 grams of peppercorns into a cloth bag, wrap it tightly, and add it to the pot of broth!

  Finally, add 1 tablespoon of sugar and 1/2 tablespoon of salt. Continue to simmer the broth for about 2 – 3 hours, depending on your time!

  Tip:

  • Be sure to wash the bones really well before blanching to avoid any stubborn dirt sticking to them.
  • To keep the broth clear, simmer the bones over low heat so that they release all the sweetness.
  • Regularly skim off the foam to keep the broth clear.

  

  

  
• 3

  Boil the heart and kidneys

  You bring about 1 liter of boiling water, add 1 sliced purple onion, 1 teaspoon of salt, and finally add the heart, cover and boil for about 20 minutes. Once cooked, take the heart out and place it in a bowl of cold water.

  Tip: To check if the heart is cooked, you can use chopsticks to poke into the heart; if the chopsticks go in easily and no blood comes out, then the heart is cooked!

  Next, add 10g of sliced ginger into the pot of boiling water with the heart and bring it back to a boil. Then add the sliced kidneys and cook for about 2 – 3 minutes before taking them out and soaking them in a bowl of cold water.

  Tip: To prevent the heart and kidneys from turning dark, you should soak them in cold water until you are ready to use them!

  

  
• 4

  Make the fat water

  You wash the fat clean and then dice it. Next, put a pot on the stove and add the diced fat to render the fat, adding 2 tablespoons of cooking oil. After that, add 1/2 sliced onion, and 3

  sliced purple onions, cook on medium heat until the onions and fat turn golden, then add 1 tablespoon of minced garlic and sauté for about 2 – 3 minutes before turning off the heat.

  Tip: If you have a lot of fat, you do not need to add more cooking oil!

  

  
• 5

  Make the broth

  Add 150g of rock sugar, 50g of salt, 50g of monosodium glutamate, and 400ml of cooled boiled water into the pot.

  Next, place it on the stove and cook until the mixture is completely dissolved!

  

  
• 6

  Stir-fry minced meat

  Add 1/2 teaspoon of seasoning, a little monosodium glutamate, a pinch of pepper, and 1 teaspoon of sesame oil to the minced meat, and mix well.

  Next, heat the pan, add 1 tablespoon of cooking oil, and 1 small onion chopped, then sauté until fragrant. Add the marinated minced meat to stir-fry for about 3 – 4 minutes until cooked, then adjust the seasoning to taste and turn off the heat!

  

  
• 7

  Boil the remaining ingredients

  Prepare a pot of boiling water, add 1 teaspoon of salt, 1/2 tablespoon of cooking oil, then add the fish balls and boil for about 4 – 5 minutes until cooked, then remove.

  Next, add the washed and chopped green vegetables (about 2 finger lengths) and boil for about 2 – 3 minutes, then remove and soak in cold water for about 1 minute, then return to the pot to boil for another 1 – 2 minutes until ready!

  Tip: To keep the vegetables green, boil them using the 2 parts boiling and 1 part cold method!

  You continue to soak the noodles and rice vermicelli according to the formula of 2 hot and 1 cold. Next, you boil the dumplings until cooked and then take them out!

  

  
• 8

  Complete the rice vermicelli

  You put a little rice vermicelli in a bowl. A little noodles, a little bok choy, a piece of dumpling, a few fish balls, a little sliced heart, a bit of char siu, a little kidney, then you drizzle a little fat, add 20ml of broth, and finally add the broth and a little minced meat into the rice vermicelli bowl!

  Tip: Depending on your family’s preference for salty or bland, you can adjust the broth accordingly!

  

  

  
• 9

  Final Product

  Chinese noodle soup has a truly beautiful and eye-catching color. The broth is clear, with a sweet and mild flavor, the pig kidney is crunchy and not smelly, the green vegetables are crispy, and the noodle strands of the soup are soft and chewy, blending the fragrant and rich taste of the fat broth.

  This will definitely be a dish your family will love, its taste is no different from that of restaurants!