200g fresh noodles.
Liubiju dried yellow sauce 350g
Pork belly diced 500g
2 star anise
50 grams of chopped green onion
Jiang Mo 25 grams
Appropriate amount of shredded cucumber
Appropriate amount of mung bean sprouts
Lentil shreds are suitable.
Clear water 1200ml
Appropriate amount of shredded radish
Mung bean amount
Appropriate amount of coriander
Garlic cloves are suitable.
3 grams of monosodium glutamate
Shaoxing huadiao wine 50g
50g peanut oil
Methods/steps
Boil the dried yellow sauce with clear water.
Heat a frying spoon, add peanut oil, add star anise and stir fry, then add pork belly and stir fry.
Stir-fry diced pork belly until it is dehydrated, then stir-fry chopped green onion and Jiang Mo.
Stir-fry onion and ginger, cook in yellow wine and stir well.
Finally, pour in the baked yellow sauce and mix well.
Put the yellow sauce in a pot and bring it to a boil over high heat.
After the sauce is boiled, it will take about 20-30 minutes to cook slowly on low heat, and the spoon should be constantly stirred to prevent the pot from being burnt.
When the sauce is half dry, add appropriate amount of yellow wine and mix well.
The dryness of fried sauce can be determined according to your own preferences. For example, if you want to eat dry fried sauce, fry it dry. Generally, the sauce can be dried to 60% to 70%. Because the sauce will be thick after cooling and solidification, there is no need to fry it too dry. It is best to leave 30% water. Sprinkle a little monosodium glutamate before cooking.
The above amount of fried sauce can be eaten by 5-6 people twice, and can be put into a fresh-keeping box for cooling after being taken out of the pot. In addition to the consumption, the remaining fried sauce can be sealed and refrigerated, and it is not easy to deteriorate for ten days and a half months.
It can be served with noodles, garlic, Chili oil or balsamic vinegar.
Matters needing attention
Characteristics in this respect; The color is golden red and oily, the sauce smells attractive, the meat is rotten and delicious, and the sauce is mellow. It is seasoned by a century-old shop and is famous in Beijing history. Warm reminder; 1, eat noodles with dregs, and use homemade handmade noodles or Lamian Noodles to taste better! Office workers can also use dry noodles, which can also be simple and convenient. 2, stir-fried sauce must not be urgent, must have enough time, enough heat. It is suggested that dry yellow sauce is better, and the taste will be purer. Thin yellow sauce contains more flour and tastes worse than dry yellow sauce. 3, you might as well make more at a time, the fried old sauce will be more fragrant, eating slag noodles is most suitable for office workers, just go home and cook noodles, hehe, mix as you like. The famous old Beijing dish "Zhajiang diced pork noodles" is made with a large frying spoon. If you like this friend, you can use it as a reference!