Steps of Zhajiang Noodles, South Korea

1.？ Heat two tablespoons of oil in the pan, add appropriate amount of spring sauce in the pan, stir-fry for 5 minutes on medium heat, add one tablespoon of sugar to taste, and then turn off the heat and serve.

2.？ Dice pork belly, mince ginger, wash onion, potato and carrot respectively, peel and cut into pieces, and shred cucumber for later use.

3.？ Put oil in another pot. The oil is hot, stir-fry the pork belly.

4.？ Stir-fry the fat oil, add Jiang Mo and minced onion, and stir-fry until the onion is soft. At this time, you can pour out the excess oil in the pot.

5.？ Stir-fry potatoes and carrots together, add a teaspoon of soy sauce to taste,

6.？ Stir-fry all the vegetables until they are shredded, and add the previously fried spring sauce.

7.？ Stir-fry over medium and small fire 10 minutes, then turn off the heat and take out the pan.

skill

1, the spring sauce should be fried in advance to make it more fragrant, and then seasoned with white sugar or caramel, so the black spring sauce is actually not so salty and sweet.

2. It is best to use fat and thin sauce, and the meat made is tender, smooth and delicious.

3. Stir-fry the pork belly in medium heat, stir-fry the fat oil in the meat, add the onion and stir-fry, and pour out the excess oil for the next fried sauce, so that the fried sauce is not greasy.

4. If you think the spring sauce is too sticky, you can add a small bowl of water in the process of frying the sauce, and finally adjust the juice with water starch, which is determined by your personal taste.