500g pork stuffing

Sweet noodle sauce100g

50 grams of soy sauce

Cooking wine 10g

Appropriate amount of onion, ginger and garlic

Starch 10g

50g of water

Zhajiang Noodles sauce?

Treat the meat first. Put the meat stuffing directly into the pot, pour the cooking wine, add some water and stir with low heat.

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After stirring to a certain extent, the meat changes color and the blood in the meat is scraped out. This step is very important to remove the fishy smell of meat.

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Chop onion, garlic and ginger to prepare sweet noodle sauce and soy sauce.

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Pour oil into the pan, add onion, ginger and garlic and saute until fragrant.

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Turn off the heat, add soy sauce and sweet noodle sauce, stir, and slowly stir-fry the sauce. Remember to turn down the fire at this step, or the sauce will spill.

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Drain the processed meat stuffing, pour it into the pot, turn to medium heat, stir-fry evenly, then add water flush with the meat, cover the pot and stew over low heat.

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Stir-fried in the middle. When the water is almost dry, add water starch and stir well.

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Because the blood in the meat was removed before it was put into the pot, this meat sauce first felt clean. Does it taste good? I said yes, you didn't eat either. So you can't know until you do it yourself.

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A bowl of noodles with dregs is noodles and sauce. After the sauce is ready, the noodles must also be served and rolled by hand.

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