Fried Noodles with Fresh Fragrant Four Sauces

Name: Fried Noodles with Fresh Fragrant Four Sauces
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 1 bag Sweet noodle sauce; 100g Soy sauce; 50g Sesame sauce; 50g Chili Bean Sauce; Some oil; 1 stage Green onions; 1 piece ginger; 2 cloves star anise; 2g Chicken Essence

by Autumn to Maple Leaf Red

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The key to the taste of Zhajang Noodles is the taste of Zhajang, so Zhajang plays a vital role in Zhajang Noodles.
My husband likes to eat fried noodles. My way of making this sauce is different. It is made with four kinds of sauces. Generally, I use soybean paste, sweet noodle sauce, dried yellow sauce and sesame sauce. This time when I made this sauce, there was no dry yellow sauce at home, so I added spicy soybeans. The sauce, a little bit spicy, is also very good. If you like, you can try it.
If you use dried yellow sauce and sesame sauce, you must first pour the two sauces with water. Only in this way can the fried four sauces taste more pure.

Fried Noodles with Fresh Fragrant Four Sauces

1. Prepare all four sauces

Fried Noodles with Fresh Fragrant Four Sauces recipe

2. Spread the sesame sauce with water (if you use dry yellow sauce, you need to spread it too)

3. Clean the pork belly

4. Cut into proper dices, I like larger dices

5. Chopped green onion and ginger

6. The oil in the pot is slightly hot, first put the star anise

7. Then add green onion and ginger and stir fry to create a fragrance

8. Add the fat diced and stir fry

9. Finally, put all the diced meat in

10. Stir-fry the diced meat until the color changes

11. Pour the sweet noodle sauce

12. Add the soy bean paste and chili bean paste

13. Finally, pour the adjusted sesame sauce

14. Medium fire

15. Add the right amount of salt according to taste

16. Add a little chicken essence

17. Heat the water slowly, stirring often to prevent it from sticking to the bottom of the pan, and turn off the heat until it is thick and viscous.

18. The fragrant four sauces are out of the pot, whether it's noodles, bibimbap, or dipping vegetables.

Tips:
When making sesame sauce, the amount of water must be mastered, and it can be adjusted to the state of sweet noodle sauce;
When cooking the sauce, be sure to control the low heat, keep the small bubbles gurgling, and not stick to the bottom of the pan, otherwise the taste will become bitter.