1. Prepare materials.
2. Put the dried yellow sauce in an empty bowl and set aside.
3. Separately dice the fat and lean pork belly.
4. Mince scallions and ginger separately.
5. Add a little more oil than usual to the wok and heat it over a low heat.
6. Add the diced fat and stir fry quickly until the oil comes out.
7. Add lean diced pork and stir fry until the color changes, and cook into the cooking wine.
8. Add a part of chopped green onion and chopped ginger and continue to fry until the aroma is obtained.
9. Add the dried yellow sauce to the water and let it run until it is runny.
10. Add the dried yellow sauce to the fried diced pork and stir fry quickly. Be sure to keep stirring to avoid mashing the pot.
11. Stir-fry on high heat for about 15 minutes to dry the water in the dried yellow sauce and add sugar.
12. Change the heat to slurp, and finally add another part of chopped green onions.
13. Just add a little sesame oil before serving.
14. Serve the fried sauce and set aside.
15. Prepare seasonal vegetables for the dishes.
16. Dice the celery and blanch it.
17. Blanch the green beans.
18. Cut the carrot, Xinlimei radish, and cucumber into thin strips.
19. Mince coriander.
20. Add water to the boiling pot and boil the noodles with water.
21. Cook the noodles and remove them, put various dishes on the top, and pour the fried sauce on it.
Tips:1. It is traditionally said that the sauce needs to be stir-fried for more than 300 times. Because the sauce gets more fragrant as it is fried. It is recommended to fry for a while.
2. If you add sweet noodle sauce, it will be easier to stick to the pot, so keep stirring the pot. Avoid mashing the pot.
3. When choosing meat, try not to be too lean, a little fat is more fragrant.
4. The dried yellow sauce must be vented, not too thick, and water should not be added during the whole process of frying the sauce.
5. In the end, some sugar must be added to neutralize the taste of the dried yellow sauce.
6. Hand-made noodles are more delicious, this time I bought the sliced noodles lazily.
7. The amount of oil should be more than usual. Don't be afraid that there will be too much oil because it is used for noodles. It is too dry to mix.
8. The old Beijing fried noodles must be diced meat, not minced meat.
