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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Mix 180g flour with 20g tapioca flour, add 1 tsp salt and 1 tbsp oil, gradually add 100ml water, and stir with chopsticks until the flour forms clumps.
Watch out
Add water gradually, otherwise the dough will be too wet.
Knead the flour clumps into a dough with your hands until it forms a ball and is non-sticky.
Watch out
Knead with even pressure until the dough surface is smooth.
Cover the dough with a cloth and let it rest for 10 to 15 minutes.
Watch out
Must cover with a cloth, otherwise the dough surface will dry out and harden.
Press the dough with the heel of your hand, repeat 25 times until the dough becomes smooth.
Watch out
Press with the heel of your hand, otherwise the dough will not become smooth.
Cut the dough into two portions.
Flatten the dough, apply a little oil, fold inwards, and roll into a ball.
Watch out
Apply oil evenly, otherwise the dough surface will crack.
Cover the dough with a cloth and let it rest for 1 hour.
Watch out
Insufficient resting time will make the dough difficult to roll out.
Soak 50g soybeans for 2 hours.
Put the soaked 50g soybeans and 300g jicama into a pot, add 1800ml water, simmer for 2 hours, and season with salt.
local_fire_departmentSimmer over medium-low heat for 2 hoursWatch out
Cover the pot while simmering, otherwise water will evaporate too quickly.
Hot oil may splash, stand to the side when adding ingredients.
Clean 120g anchovies, drain, and deep-fry in hot oil until golden and crispy.
local_fire_departmentDeep-fry in high heat oil for 10 to 15 secondsWatch out
Oil temperature must be high when frying anchovies, otherwise they will absorb oil and become soft.
Fry shallots in hot oil until golden, then strain to keep the shallot oil.
local_fire_departmentFry over medium heat until goldenWatch out
Stir constantly while frying shallots, otherwise they will easily burn and become bitter.
Sauté shallots and garlic, add 200g minced pork and stir-fry until loose, add 10 sliced mushrooms and sauté until fragrant, then season with soy sauce, oyster sauce, pepper, sugar, and Shaoxing wine.
local_fire_departmentSauté over medium heatWatch out
Stir-fry minced pork immediately after adding to the pan, otherwise it will clump.
Wash the money cai, squeeze out the water, and tear the fibers.
Watch out
Drain thoroughly after washing, otherwise oil will splash when adding to the pan.
Flatten the dough with a rolling pin, tear into small pieces by hand, boil in water, add money cai, and cook until the noodles float.
local_fire_departmentBoil over high heatWatch out
Water must be boiling before adding noodles, otherwise they will stick together.
Place the cooked Ban Mian in a bowl, pour over the soup base, add the stir-fried pork and mushroom mixture, and sprinkle with fried anchovies and shallots.
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