You can eat a big bowl of noodles❗️(Beijing style)💯 Serve with rice and noodles with diced pork

Overview

Zhajiang noodles are one of the most popular lunches in my family. 🔥It is simple and quick to make and delicious with rice. The main reason for the deliciousness of Zhajiang noodles is the sauce. I like to mix dry yellow sauce and sweet noodle sauce to make the sauce, and serve it with diced meat. It is especially fragrant✅✅

Tags

• staple food
• noodles
• beijing cuisine
• lunch
• dinner
• cooking wine
• cucumber shreds
• dried yellow sauce
• fat and lean pork cubes
• sweet noodle sauce
• white sugar
• ginger
• green onions
• shredded carrots

Ingredients

Steps

1. 1 Add appropriate amount of dry yellow sauce and sweet noodle sauce to water and mix evenly.

   

2. 2 Blanch carrot shreds and cut cucumber into shreds.

   

3. 3 Cut the fat and lean meat into cubes separately (you can also use pork belly. My children don’t eat fat meat, so cut it separately. The fat meat will be more fragrant when fried in oil).

   

4. 4 Put an appropriate amount of oil in the pot, add the green onion leaves and fry the green onion oil.

   

5. 5 Remove the onions after they change color.

   

6. 6 Add the fat and stir-fry until the oil is released and the meat turns yellow.

   

7. 7 Add diced lean meat and minced ginger.

   

8. 8 Add cooking wine to remove the fishy smell.

   

9. 9 Pour in the mixed sauce, add appropriate amount of water, and stir-fry over medium-low heat.

   

10. 10 Add a little sugar to taste and cook until the soy sauce is sizzling, shiny and without excess water, then turn off the heat.

    

11. 11 The fried sauce is ready and set aside.

    

12. 12 Put the noodles in another pot (after the noodles are cooked, it is recommended to boil or warm the water for a while, so that the noodles taste delicious and are not sticky).

    

13. 13 Put cucumber shreds and carrot shreds on the noodles.

    

14. 14 Add fried sauce and stir evenly.

    

15. 15 The sauce is full of flavor and goes very well with rice. Although it is not the authentic way of making it in old Beijing, it is really delicious and worth a try.