Fried sauce is the "soul" of the fried noodles, how to fry it?

Today we share a home cooking "fried sauce" practice, talking about fried sauce must be a lot of people's minds reflexively floating out of the picture of fried sauce noodles, fried sauce noodles in the north of China is very popular, and Shaanxi, Tianjin, Shanghai, Guangdong, the Northeast there are different methods of practice, which can be said to be the soul of this noodle fried sauce! Where, the following for you to share in detail, this home-cooked version of the practice of fried sauce, like friends hurry to learn it, fried on a pot into the refrigerator, when you don't want to cook the next bowl of noodles topped with fried sauce, mixed with vegetable code, a bowl of hearty and delicious fried noodles on the way, and simple and delicious.

Home made fried sauce

1. First, we prepare two strips of pork and a piece of lean meat, there are fat and lean out of the fried sauce is more flavorful, the skin of the pork slice down, cut into small pieces, used to stir lard.

Then cut the meat and lean meat into thin slices, mixed together and chopped into meat, do not chop too much, not chewy.

2. Prepare 300 grams of fresh shiitake mushrooms, soak in water for a while to remove impurities and dust, then wash the mushrooms and remove the roots, squeeze the water inside, cut into thin slices and then chopped into shiitake mushrooms grain spare.

Break the green onion, cut into scallions, ginger patted and cut into pieces, garlic patted and also cut into pieces, all together standby.

3. After all the ingredients are ready, we start cooking, the pot of oil, fully slide the pan, pour out the hot oil to leave a little oil, pour into the pork skin open small fire stir fry, stir fry the inside of the lard, the pork skin stir fry, stir fry into golden brown when fishing out.

4. Pour the minced meat into the pan and stir fry, stir fry the minced meat, after the minced meat stir fry to high heat and continue to stir fry, this step is to stir fry the minced meat in the water, the minced meat stir fry dry stir fry incense, minced meat stir fry incense stir fry into a slight yellow color when the sheng out of standby.

5. pot and then burn the oil, after the oil is hot, pour into the onion ginger and garlic and stir fry, stir fry after the flavor to add soy sauce 2 spoons, 4 spoons of sweet noodle sauce, open a small fire to the sauce stir fry, and then pour into the minced meat, pour into the appropriate amount of wine to fishy, pour into the mushroom particles and keep pushing the stir-fry spoon to stir fry the water in the mushrooms to the mushrooms to stir fry off the raw, if it's too dry can be drizzled into some vegetable oil.

6. and then add an appropriate amount of sugar, chicken powder seasoning, the amount of seasoning according to the amount of frying sauce, add discretion, stir frying seasoning, this time you can try the taste, not salty, and then make up for some of the salt flavor, frying sauce to be a little salty, mixing the noodles after the flavor is more adequate, and finally pour in an appropriate amount of old pumping to enhance the color, the color can be fried evenly out of the pot on the plate.

Boiled fried sauce, no matter what noodles can be eaten on a spoon, especially fragrant, natural cooling, put in the refrigerator to save, a month will not be bad.

Technical points:

1. to do the fried sauce to use fat and lean meat to fry, fried out of the fragrant but not greasy;

2. meat skin can be used to stir lard, into the dish is more fragrant;

3. the water in the minced meat and mushrooms must be boiled dry, so that the fried sauce will be more fresh and can be preserved for a long time;

4. boiled fried sauce should not be stuck on the The raw water is easy to deteriorate.