Beijing Fried Sauce-small Bowl of Dry Fried

Name: Beijing Fried Sauce-small Bowl of Dry Fried
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty Pork belly; 1/2 bag Yellow sauce; 1/2 bag Sweet noodle sauce; Some shallot; Some ginger; 2 capsules Aniseed; Some boiling water

by rockie

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I dare not say authentic, but enough for my own food. People in Beijing eat fried noodles with fried sauce, and they are divided into pot and water. They all feel that they are the most correct. It depends on your own bite, just eat it, don't blame others. If this is really true, the noodles have to be stretched, and the noodles by hand are not right.
There are generally two types of fried sauce, one is dry yellow sauce with water and the other is yellow sauce with sweet noodle sauce. I’m a bit lazy again, the wet yellow sauce and sweet noodle sauce that I used directly, it feels similar to each other.
Regarding the time for fried sauce, there are twenty minutes, forty to fifty minutes, and two hours. The difference in the results is the taste and fat ratio of the diced meat. For small bowls of dry frying, you need to see the oily sauce on the sauce. I personally think that this is the so-called "kung fu". The oil in the fat can be boiled out in addition to being simmered. Add enough water at a time, and the longer it takes to boil, the more oil is boiled out, the more fragrant the sauce will be, and the meat will not be greasy. "

Ingredients

1/2 a catty Pork Belly
1/2 bag Yellow Sauce
1/2 bag Sweet Noodle Sauce
Some Shallot
Some Ginger
2 capsules Aniseed
Some Boiling Water

Beijing Fried Sauce-small Bowl of Dry Fried

1. Half a catty of pork belly, I used it all. Use half a bag of Liubiju's sweet noodle sauce and yellow sauce. The ginger was cut into six or seven slices for convenience. Green onions, green onions and small onions will do. Aniseed, two or three, not two or three. These things produce a bowl of fried sauce, enough to mix a pound of noodles.

Beijing Fried Sauce-small Bowl of Dry Fried recipe

2. Material preparation. Slice ginger, slice green onion, chopped green onion, dice pork belly, mix with yellow sauce and sweet noodle sauce, mix well. Make some more boiling water for later use.

3. Heat oil, add the aniseed, and fry for half a minute to taste.

4. Put the diced meat and stir

5. After the meat changes color, add a mixture of yellow sauce and sweet noodle sauce, and continue to fry

6. Add boiling water and add enough at a time If you add it midway, it won't smell like that. Add ginger slices

7. Add chopped green onion. You don’t need to add light soy sauce and sugar if you mix it with sweet noodle sauce.

8. After boiled less water, you have to turn over frequently, otherwise it will be easy to get stuck. Finally, the sauce thickened, the meat was bright, and there was no water in the pot, leaving a puff of oil.

9. Put out a big bowl of oily small bowl of dry fry

10. Simple recipe, mix with fried sauce. It stands to reason that carrots should not be used as a recipe, and cucumber shreds should be clear, and should not be glued with sauce. Simply eat at home, so don’t worry about it.