Zhajiang noodles are a specialty of Beijing. Shanghainese people rarely go out to eat noodles with soybean paste. They all buy food and cook it at home. Every family has its own way of making fried noodles with soybean paste. The characteristics are that the sauce is dry and the noodles are hot. It is mixed with various vegetables and fresh vegetables. Finally, the mixed sauce noodles are mixed and eaten together with garlic cloves. It is very comfortable.

Add a little oil to the pot. Be sure not to use too much oil. After the oil boils, put the peppercorns in it and turn off the heat. After a while, pick up the peppercorns. Turn on the fire and put the sliced ??pork belly inside. Fry until you feel that all the oil in the pork belly has come out. Now put in the ginger, garlic and tomatoes and stir-fry for a while. Stir-fry the tomatoes until they become thick. Then add Pixian bean paste and soybean paste and stir-fry for about five or six minutes. Now you can smell the sauce. Pour in the peanut butter and stir-fry until it boils. When it's time to start the pan, add the beaten eggs and stir-fry twice quickly, then turn off the heat. A large bowl of fragrant stir-fry sauce is ready. Choosing the ingredients is crucial to make the stir-fry sauce tender and delicious.

The stir-fried sauces in this area are all made from the scraps of fat meat. This kind of meat is very cheap and can only be purchased in noodle shops. Most people will definitely not buy it. Although the oil tastes very good, it is dry and old and does not taste good at all. Therefore, we cannot use fat when making stir-fry sauce. The best meat for making stir-fry sauce is pork belly and lean pork belly. This type of meat is usually lean and contains fat. When used to make stir-fry sauce, it will not only not be overcooked, but will also be very tender and delicious. After mincing the meat, wash and chop the ginger and green onion separately. Chop these two foods as finely as you can. Then put the three together and knead evenly, add a little rice wine, an appropriate amount of light soy sauce, a small amount of dried Sichuan pepper powder, a little water starch, mix well, and marinate for a while. Take out of the pot, add cooking oil to the pot until green smoke comes out. Over low heat, pour the minced meat into the pot and stir-fry slowly to stir-fry the ginger and garlic flavor into the minced meat. This step may seem complicated, but it is actually very complicated. The first oil must be edible oil, because the edible oil will be very fragrant after frying.

Secondly, the water starch we use is very small, not too much, otherwise the water in the minced meat should not be fried to allow the minced meat to digest and absorb the aroma of rapeseed oil. When the aroma stir-fried in the pot is relatively strong, we can add dark soy sauce, bean paste, a small spoonful of MSG, and a small spoonful of white sugar and stir well. Add an appropriate amount of cold water and slowly stir-fry, fully incorporating all the flavors into the minced meat, until it turns into a sugary color and is fragrant. The stir-fry sauce is ready.