First, put cold oil in a hot pan and saute shallots, ginger, garlic and pepper. When the garlic foam turns yellow, remove these. Then add the onion, ginger and garlic, then add the chopped tomatoes and mash them with a big iron spoon. Pound out the tomato juice and add the onion. Cook it a little, about 30 seconds, and then take it out. Put it aside for use. So far, I have only cooked a little noodles. There are special braces on the market, but I personally prefer to cook Dandan Noodles. Too cold water when cooking noodles. This makes the noodles stronger.
Up to now, all the seasonings are ready. Then you can get ready to start frying. Stir-fry the old onion, ginger and garlic until fragrant, and then add the bean paste. I admit I forgot to write the beginning just now. Not too much bean paste, just half a spoonful, then stir-fry in red oil and add soy sauce. The sauce just fried still consumes a little oil. Then put a brace and stir fry quickly. It must be a fire at this time. After the fire is stirred, the noodles are more delicious. After frying, add chicken essence, salt and soy sauce to consume oil. Finally put in the soul? Cumin. Stir-fry evenly and you can go out.
In fact, one thing must be noted. Personally, I prefer dry fried noodles. Therefore, when frying the sauce in the first step, it is necessary to pay attention not to drain the water, so that the tomatoes can be boiled naturally. Then add onions and collect the juice with high fire. Onions can be put later to add flavor. After all, the main function of onions is not to add flavor, but to enrich the taste. In fact, if you like Chili, you can put a little Chili in the sauce when frying. Or put a certain amount of dried vegetables directly in the pot.