Steps for Old Beijing Zhajiang Noodles:

Ingredients: pork belly, tenderloin, dried mushrooms, green onions, garlic, ginger, noodles, celery.

Accessories: Old Beijing dry yellow sauce, Tianjin sweet noodle sauce, mushroom water, dark and light soy sauce, monosodium glutamate, and white sugar.

Exercise:

1. Green onion leaves.

2. The end of the green onion pants (that is, the fork of the green onion).

3. Chopped green onions (these three parts of green onions are packaged separately).

4. Wash the mushrooms, soak them dry, and leave the mushrooms in water to soak them.

5. This is mushroom water soaked in mushrooms, which was later used in the old Beijing dry yellow sauce.

6. Cut the mushrooms into slices.

7. Tianjin sweet noodle sauce.

8. Ginger powder.

9. Break up the minced garlic.

10. Hydrate the old Beijing dry yellow sauce (I also use Liubiju dry yellow sauce) and the mushrooms before adding the sweet noodle sauce. At this time, if conditions permit, you can add some soup. The amount of water is slightly thick. Don't make it too dry, but add more water because dry yellow sauce is very salty.

11. Chop the pork belly and tenderloin (ratio 2: 1). I usually use pork belly, but because I was afraid it would be too fat, I added tenderloin. The weight is just right, and it's safe to hide at the end. Remember that the use of a meat grinder is not recommended. It’s okay to have slightly larger particles!

12. Put oil in the pot, turn on the high heat, mince the ginger for 30 seconds, then turn off the minced garlic, turn off the heat for about 20 seconds, add the minced meat and mushrooms, and stir-fry until the minced green onions, green onion pants, and green onion leaves (3 :2:1) until fragrant, continue frying.

13. Add MSG, light soy sauce (a small amount), dark soy sauce, and white sugar (a small amount) and stir-fry evenly. Be sure to add less soy sauce, because dry yellow sauce is very salty, so don’t add more soy sauce until it is evenly colored. Sugar improves the flavor slightly. If you are not used to salty and sweet food, leave it out and stir-fry evenly. Once there is a little oil in the pan, put it in front of you. Stir-fry for about 20 minutes, until there is no more water.

14. Stir-fry the devil and garlic powder for one minute before serving. I don’t think there’s much to say about the following article. After that, shredded cucumber and chopped celery are usually used (personal preference can be tiring). There’s not much else to say!

15. The finished product is as follows.