Скачать или смотреть Make ramen with your feet

When he wants some ramen, I can make it with feet.
Soup:
Put 2 lb prok leg bones, 2 lb pork back bones into a pot, add cold water until cover the bones, bring to a boil.
This water should be dirty now. Dump the water, rinse off the bones.
Put bones into a pressure cooker, add hot water until bones are covered. Add 5 slices of ginger, 3 green onions. Pressure cook for 3 hours. Or use a regular pot to simmer it for at least 5 hours.
Open the lid, use any tool but your hands to further crush down the bones and meat.
Boil it in a pot for 10 more minutes over medium high heat after the crushing step, so you will get milk-white broth.

Chashu:
a piece of skin-free pork belly, as big as an iPad. Roll it up then tie it up.
heat up a nonstick pan over medium high heat for about 2 minutes.
pan fry the tied pork belly until the outside turns golden brown. No oil is needed. The pork belly will release enough pork oil once pan fried.
in a pot, add 350g soy sauce, 900g water, 150g sake (or cooking wine),
150g sugar, 30g ginger slices, 30g garlic, 30g green onions.
simmer the pan fried pork belly in the sauce for 2 hours.
2 hours later. Let the chashu stay in the sauce to cool down to room temperature.
boil 2 eggs in boiling water for 6 minutes. Peel the egg. Put the eggs into cooled chashu sauce.
keep the chashu egg container in the fridge over night.
get the chashu out, cut into slices. Optionally burn the surface with a torch before serving.

Noodles
spread a layer of baking soda (20g) on a foil-covered baking sheet and bake it at 300 degrees for an hour, you will get 13g sodium carbonate.
dissolve 13g sodium carbonate with 420g room temperature water.
gradually add water into 1000g high gluten flour. Mix water and flour with a stand mixer.
this is a very dry dough recipe. To protect your stand mixer and your arms, I highly suggest put the rough dough into a bag, step on it, use your body weight to knead the dough for 3 minutes.
go through the dough with a pasta maker for a couple of times until it gets smoother. Cut it into noodles.
okay it’s getting too long. I doubt if anyone is actually reading this. So I am going to stop here.