Fried noodles

Overview

In old Beijing, diced pork with fried sauce was a common dish. Add half-fat lean pork cubes, add onions, ginger, garlic, etc. and stir-fry in oil, add yellow sauce, cover the pot and simmer over low heat for 10 minutes. When the diced meat is soaked with yellow sauce, the skin of the meat will be bright red and the fragrance will overflow. Zhajiang noodles are served with a variety of fresh side dishes according to the season, which is called comprehensive code. In early spring, use bean sprouts with the head and tail removed (called pinching vegetables), small radish leaves with only two cotyledons, and pour the leftover Laba vinegar from the Chinese New Year. In late spring, fresh pepper stamens are put into the sauce, which is called Sichuan peppercorn sauce. The noodles are made of green garlic, Chinese toon sprouts, pickled cabbage, green bean sprouts, radish tassels and silk strips. In early summer, new garlic, blanched fresh peas, cucumber shreds, lentil shreds, leek segments, etc. are used as noodles.

Tags

• noodles
• celery
• cooking wine
• cucumber
• dried yellow sauce
• light soy sauce
• pork belly cubes
• soybean paste
• soybeans
• white sugar
• carrot
• minced garlic
• pepper

Ingredients

Steps

1. 1 Prepare dry soybean paste and soybean paste, the ratio is 2:1

   

2. 2 Drain with water

   

3. 3 Cut the meat into cubes and marinate with salt, cooking wine, light soy sauce and pepper

   

4. 4 Shred the cucumber, carrot, and green onion, cook the soybeans in advance, dice the celery, and some chopped green onion

   

5. 5 Stir-fried Onion and Ginger

   

6. 6 Add diced pork

   

7. 7 Pour in the drained sauce and add appropriate amount of water

   

8. 8 Add a little cooking wine and minced garlic, stir constantly

   

9. 9 The sauce will thicken

   

10. 10 After the water boils, the lower part

    

11. 11 Take it into a bowl

    

12. 12 Mix the fried sauce and add the noodles prepared in advance. If you like garlic, prepare a head of garlic, haha