Practice one

Fried sauce: first the good meat, potatoes, green onions cut into cubes (pork), and then with Salt, cooking wine, starch (in order to ensure that the meat is tender, so it must be less). When the oil is 80% hot, put in some ginger, then put the meat into it, push it with a frying spoon and then pour a small amount of soy sauce to improve the color, and then immediately pour in the Korean real flavor fried sauce. Turn off the heat, until the sauce is thickened with sugar and ground beef, you have to stir with a frying spoon in one direction, stirring until the color of the sauce becomes a dark red date, very dark, giving off a fragrance, the whole process usually takes 10 to 15 minutes.

When the sauce is almost cooked, make egg pancakes and shred the cucumber. Pour the sauce over the top and place the egg patties and cucumber shreds on the side of the sauce.

When you make it at home, you can cook the noodles and fry the sauce at the same time, so that the noodles and the sauce come out together, and the rest of the job is to eat it, of course! Haha, be careful not to burn ``

Note: It's best to use special noodles, which are about twice as thick as cold noodles and have a texture similar to that of cold noodles, of course, you can also use hanging or hand-rolled noodles, but the texture and flavor are not as good as the original version of the Oh~

If you do it right, the meat in the sauce will be tender, and the sauce will be warm and very flavorful. Otherwise, the meat may be old and the sauce will be bitter! So make sure you pay attention to the time and heat! ~~

Practice 2

Materials: 180g of Korean spring sauce, 1 potato, 1 onion, 1 carrot, 1/2 zucchini 180g of lean pork, 1 section of green onion, 4 tablespoons of vegetable oil, 1 small bowl of water, 2 tablespoons of thick water starch

Practice:

1. Wash all the vegetables, and cut them into cubes of about 2 centimeters square, and the pork is also cut into 2 centimeter cubes.

2, frying pan heat, pour 2 tablespoons of vegetable oil, oil temperature hot into the vegetables and pork diced fried half-cooked, and then set aside.

3: Pour 2 tablespoons of vegetable oil into the wok, then pour in the spring sauce and stir-fry for about 10 seconds.

4: Pour in the half-cooked diced vegetables and meat and stir-fry well.

5: Pour in water and bring to a boil over high heat, then reduce the heat to low and cook all the ingredients.

6. Pour in the thick water starch and cook for about 1 minute until the sauce thickens.

7: Cook the noodles and serve with the sauce.