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Recipe details are AI-generated from the video and may contain errors — for reference only.
Remove skin and tough tendons from 500g pork shoulder, place on a cutting board, and slice thinly.
Watch out
Hold the meat firmly while slicing, and keep fingers away from the knife blade to avoid injury.
Chop the sliced pork into coarse mince with visible meat texture. Avoid over-chopping into a fine paste.
Watch out
Maintain a steady rhythm and even pressure while chopping to prevent wood splinters from entering the meat.
Place 100g Yibin pickled mustard greens on a clean cutting board and chop into small 0.5cm pieces.
Watch out
Do not chop the mustard greens too finely, as a textured crunch is essential for Dan Dan noodles.
Hot oil can splash when stir-frying raw minced meat; stay back slightly and handle with care. Beware of hot oil splashes to prevent burns.
Heat 30g rapeseed oil in a wok over medium heat. Fry 1 star anise until fragrant, then add 500g minced pork and stir-fry rapidly to break up clusters. Pour in 15g cooking wine around the edge of the wok, and stir-fry for 2 minutes until moisture evaporates and oil runs clear.
local_fire_departmentMedium heat, about 2 minutesWatch out
Stir immediately after adding meat
otherwise, it will clump into large chunks instead of crispy minced topping
Once moisture is reduced, pour in 15g soy sauce and stir-fry evenly until the meat turns appetizing golden brown.
local_fire_departmentMedium-low heat, about 1 minuteWatch out
Keep heat controlled after adding soy sauce
otherwise, it will burn and taste bitter
Add 100g chopped Yibin mustard greens and stir-fry together for about 1 minute until fragrant. Turn off heat and transfer the crispy meat topping into a bowl.
local_fire_departmentMedium-low heat, about 1 minuteWatch out
Stir-fry mustard greens just until aromatic
over-cooking will make them dry and bitter
Bring a large pot of water to a rolling boil. Add 150g thin fresh noodles and stir with chopsticks to prevent sticking. Boil over high heat for 2 minutes until just cooked through.
local_fire_departmentHigh heat, about 2 minutesWatch out
Stir noodles immediately upon entering boiling water
otherwise, thin noodles will clump together and cook unevenly
In a serving noodle bowl, combine 5g soy sauce, 3g black vinegar, 1g salt, 3g sesame paste, 1g Sichuan pepper powder, 5g lard, and 10g chili oil. Pour in 15ml hot broth to blend the seasoning sauce base.
Watch out
Add only a small amount of hot broth to dissolve seasonings
Dan Dan noodles are semi-dry, and excess soup will dilute the flavor
Blanch 30g green leafy vegetables in the noodle pot. Lift out cooked noodles using chopsticks into the bowl, and place blanched vegetables on the side.
Watch out
Drain noodles thoroughly when lifting to prevent diluting the seasoned sauce at the bottom.
Spoon 30g of crispy Yacai meat topping over the noodles, then garnish with 2g chopped scallions and 10g crushed peanuts to serve.
Watch out
Mix thoroughly before eating so noodles are fully coated with meat topping and chili oil sauce.
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