Main technology: frying

Time required: half an hour

Production difficulty: ordinary

Composition details

Liubiju's dried yellow sauce 250g finely diced pork belly 300g water1000g cooking oil 50g Jiang Mo right amount of chopped green onion right amount of old Beijingers have many names for fried sauce, for example; Fried sauce, small bowl dry-fried, fried purple cover, fried sauce braised small fresh meat, etc. For these, old Beijingers should make them according to seasons and seasons. In winter, it's best to fry purple lids and stew small fresh meat with sauce, and have handmade noodles with pots and pans, which not only increases calories but also relieves greed. Dry frying is the best in summer. Handmade noodles are mixed with water, which can be matched with all kinds of fresh shredded vegetables in the season to make noodles. It is authentic, refreshing and convenient.

Hui friends also make mutton, which is quite delicious. Vegetarians can also stir-fry sauce with eggs. In short, friends of all ethnic groups in Beijing also have Zhajiang noodles, a kind of food with its own characteristics.

The following is a big stir-fry spoon to introduce the authentic practice and technology of "Old Beijing Zhajiang Noodles" to friends; 1

Sauce ingredients. 2

Drain the yellow sauce with four times of clear water. three

..... four

Heat the frying spoon and pour in the oil. five

Pork belly stir-fry six

Stir-fry diced meat until it is oily, then add chopped green onion from Jiang Mo and continue to stir. seven

Do not cook rice wine until it smells fragrant. eight

Pour in the overflowing miso soup. nine

Cook a big fire, slowly. 10

Stir constantly while simmering. 1 1

It takes about 30 minutes to concentrate the juice. 12

Thicken the sauce and sprinkle with chopped green onion. 13

At this time, the sauce is rich and can be used to mix noodles. 14

Handmade noodles with boiled soybeans, shredded cucumber, shredded radish, shredded kohlrabi, minced onion and garlic, minced celery, etc. , mixed with fried sauce. You can also add some balsamic vinegar and a few cloves of garlic if you like, hehe! Many Beijingers eat this way, adding the words "authentic" and "delicious"!