Liubiju dry yellow sauce sweet noodle sauce (not roast duck sweet noodle sauce), 1: 1 with warm water (enough body temperature). The degree of drying and thinning depends on experience. Dice the pork and separate the fat from the thin. Pour more oil into the pot. When the oil temperature is a little hot, adding fertilizer to the oil tripod is very fuel-intensive. Oil residue can be fished out, but it cannot be fished out. Stir-fry the diced lean meat and put it in Jiang Mo. After the diced lean meat is discolored and broken, pour it into the prepared sauce, add a spoonful of yellow wine, and stir constantly from low heat to low heat to prevent the bottom from being burnt. When the steam in the pot is slowly consumed, turn off the fire, season with a little salt, and finally add the chopped onions. The remaining temperature of the sauce will ripen the onions. This small bowl will be cooked by dry frying.

It is best not to put soy sauce. Putting soy sauce will make the color of fried sauce black, unlike red and bright. Finally, add salt to prevent the fried sauce from becoming bitter. Putting onions in the back is also to avoid the sauce smell of onion oil.

You can stir-fry the garlic slices in the pot, remove them and throw them away. Stir-fried diced meat can also be cooked and removed, and the sauce can be fried to a certain temperature before being put in.

Although there are only small bowls of Zhajiang noodles, seven dishes and eight bowls are all noodles.