I opted to store the meat with the sauce within the fridge overnight, and the leftover meat tasted even richer the next day! I used the household Pork Feet Recipe to braise the leftover cuts. Switch the browned pork to a 6-quart (5.5-liter) dutch oven (or a heavy-obligation pot). Switch the shrimp heads to a small bowl, and the remainder of the shrimp meat to a container. Add the rehydrated shrimp to the nonstick pan. Add the noodles into the same pot of water. Add the remaining 1 tablespoon oil, onion, and garlic to the same nonstick pan. Add a ladle of water to the pan you cooked the shrimp in. Add a bit more oil if the pan looks too dry. Add the shrimp heads. Store the shrimp meat in the fridge until prepared to use (or within the freezer in case you plan to serve the noodle soup more than a day from now).
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Making Hokkien prawn mee noodle soup at home is really a labor of love. It’s also an awesome dish to make ahead and serve later, so it’s excellent for a dinner party if you wish to impress your visitors with genuine Asian noodle soup. This can get expensive, and it’s definitely not convenient. I know it’s a dumpling sauce submit, but any of the sauces from this publish will work well with braised meat. 1. Serve it straight with dipping sauce. Taste the soup and alter the flavor by including soy sauce or salt. This is the perfect half and provides tons of taste to the soup. The soup should taste a bit salty by itself, as a result of most of the components in the noodle bowl will probably be boiled and never seasoned. Now you should use the soup base to make noodle soup, or store it within the fridge or freezer until read to use. But the result is so rewarding, plus it yields 4 massive servings of noodle soup, plus some meat for a pair more meals.
Simmered for half-hour uncovered and that i obtained falling-off-the-bone tender meat that was rich tasting and sufficient for four meals. I added the braising substances and simply enough water to barely cover the pork. As a result of the braising process normally overcooks the meat, so it turns into dry and tasteless. It should take 10 to quarter-hour for the whole browning course of. Let rehydrate for 15 minutes or until comfortable. Let cook for four to 5 minutes without touching, until the underside is browned. Stir and cook till the edges turns golden brown. Flip to brown the other side. Use a positive sieve to skim the brown bits from the highest of the soup and discard them. Use the again of your ladle or a pair of tongs to press the solid ingredients in the sieve, to extract any residual liquid trapped in the veggies and shrimp heads. Separate the heads of the fresh shrimp from the bodies and peel the shrimp. Mix the dried shrimp with 1 cup warm water.
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