Ingredients

Pork belly 200 grams

Noodles (raw) for 2 people.

Potatoes 1 piece

ingredients

summer radish

50 grams

cucumber

50 grams

seasoning

salt

of appropriate amount

scallion

of appropriate amount

ginger

of appropriate amount

eight angles

1 piece

cooking wine

of appropriate amount

light soy sauce

of appropriate amount

thick broad-bean sauce

2 scoops

sweet sauce made of fermented flour

2 scoops

vegetable oil

of appropriate amount

The practice of potato Zhajiang Noodles

Speaking of pasta in the north, noodles are second to none, such as noodles with soy sauce, Zhajiang Noodles, noodles in soup, noodles with soy sauce, fried noodles, and so on. Zhajiang Noodles is the most common food in my family. I remember when I was a child, every time I ate Zhajiang Noodles, I ate it until I rolled my belly and fell down with a burp. Of course, my usual practice in Zhajiang Noodles also comes from grandma's "biography"! With the smell of mother ~ with the full love of mother ~

1. Pork belly and potatoes are diced for use.

2. Pour the oil into the pot, stir-fry the diced potatoes at 50% heat and serve them out.

3. Re-pour the oil into the pot and stir-fry the onion, ginger and star anise at 50% heat.

4. Stir-fry diced meat until it changes color, and add cooking wine to remove fishy smell.

5. Pour in two spoonfuls of sweet noodle sauce and two spoonfuls of bean paste, stir-fry until fragrant, and add raw and extracted flavor.

6. Add the fried diced potatoes, add appropriate amount of water to stew until the soup is reduced, add sugar and stir fry and serve out.

7. After the water is boiled, add the noodles and cook them, then drain them out.

8. Pour the sauce directly on the cooked noodles, and code the shredded vegetables (cucumber, radish) (the vegetables that can't be eaten raw should be blanched in advance, and a small amount of vinegar can be added to taste).