Claypot Noodles (罐罐面) are a popular meal in my local area, but there certainly not to be found everywhere, as I’d never really noticed them before. Just recently tried them out at a local sidewalk restaurant the other day, it’s a very popular place at lunch times and at night right through till 11 and I can see why. They serve a variety of these clay pot noodles, the one I tried was a pork bone noodle soup which tasty and a revitalizing kind of feeling, a bit like a really good chicken soup.
The best soups will use a pork bone and maybe chicken bone or even a mixture of the two, vegetables are added and then its simmered for some time. The claypot has the benefit of even heat distribution and perfect vessel for simmering over a flame.
There’s loads of different recipes and ingredients can include tofu, all kinds of vegetables, beef, chicken or pork, and spicy and non spicy. Here’s and example recipe.
Beef Claypot Recipe (serves 10)
Ingredients: Beef 750gm, ginger 20gm, 50g spring onion, Chili bean paste 25gm, pickled chili pepper 35gm, coriander 75gm, salt, pepper, cooking wine, soy sauce, sugar, noodles, cooking oil, noodles 1000gm, vegetable stock with water (soup).
1. Wash the beef, cut into 2 cm square pieces, cut bamboo shoots into long pieces, wash the coriander/ginger/onions.
2, bring a wok to heat, put in a splash of oil, put ginger, saute onion, add the beef and stir fry for a few minutes, add a splash of cooking wine, add the chili bean paste, add finely chopped pickled pepper; add salt, pepper, soy sauce, sugar, add some of the soup enough to half cover the beef, add bamboo shoots cook until meat and bamboo is tender. You can remove the onion if you wish. Divide evenly between ten claypots.
3, Cook the noodles in boiling water briefly, then divide evenly between claypots, place claypots on stove and simmer. Add coriander before serving.