Hot Dry Noodles with Fried Sauce

Name: Hot Dry Noodles with Fried Sauce
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g Hot Noodles with Sesame Paste; 150g Pork belly; Some Vegetable oil; Some salt; 20g Sweet noodle sauce; 20g Dry yellow sauce; 10g Soy sauce

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

1

Zhajiang noodles mainly eat sauces, and the choice of noodles is also very important. The taste of dried noodles is not as good as machine noodles, and the taste of machine noodles is not as good as hand-rolled noodles. Therefore, the noodles used for making jajang noodles are made by themselves. Today, let’s take a look at the jjajang noodles I made. It is totally beyond everyone’s imagination. It doesn’t seem to be a dark dish. I used hot dry noodles as the noodles for jjajang noodles. This kind of noodles is more vigorous. , And it is alkaline, it is not easy to cook, and it is not easy to taste too soft and unpalatable. The benefits of hot dry noodles still contain alkaline, which can help digestion. If you feel that the sauce is not sticky enough, you can add water starch to adjust the consistency of the prepared fried sauce. Don't add too much. Before the sauce is boiled and ready to come out of the pot, sprinkle some chopped green onions and stir-fry evenly! Pour the sauce on the overwatered noodles, put some favorite side dishes, cucumber shreds, or blanched soybean sprouts, you can enjoy a bowl of fragrant fried noodles!

Ingredients

Hot Dry Noodles with Fried Sauce

1. Main ingredients: 150 grams of pork belly (lean meat is optional), 200 grams of hot dried noodles. Accessories: vegetable oil, salt, 10 grams of light soy sauce, 10 grams of ginger, 2 grams of monosodium glutamate, 1 cucumber, 2 chives Root, 20 grams of sweet noodle sauce, 20 grams of dried yellow sauce

2. Wash the cucumber shreds and cut into shreds. If you don’t peel it, it’s better to wash and wash the bubbles. This is safe. Wash the chives and mince, and mince ginger.

3. Divide the pork belly with 7 points for lean meat and 3 points for fat (6:4 is also possible), and cut into small cubes. It is best to cut as small as possible. It is best to chop a few times, so it is delicious and fragrant.

4. Put half of the sweet noodle sauce and the dried yellow sauce in a bowl, add water, and stir evenly with chopsticks so that the sauce can be fully blended and fry well. When frying, you don’t have to worry about it, heat the pan with cool oil, heat 70% of the oil, add minced ginger and 1 star anise (optional), quickly stir fry the flavor, add the diced pork belly, stir fry, wait until the fat of the pork belly is fried out

5. Add a little cooking wine and stir fry, be sure to fry the aroma of pork belly, moisture and oil. In order to fry the sauce for a fragrant flavor, you can scoop up the diced pork (optional), then fry the sauce for a fragrant flavor, and stir-fry with the diced pork belly (optional)

6. Stir fry with light soy sauce to even out the aroma

7. Stir-fry the seasoned sauce evenly. Be sure to fry the sauce to make the sauce fragrant and delicious.

8. Add water to the pork belly, cover the pot and increase the heat to boil, turn to low heat, and simmer for about 30 minutes. Do not remove the lid at this time, let the pork belly fully absorb the sauce, and wait until the sauce is boiled. Thick

9. Add monosodium glutamate and stir-fry evenly and it will be out of the pan. If you like to eat thick sauce, you can thicken it with water starch and make it out of the pan. Don't add too much.

10. Put cold water in a pot and bring it to a boil. Heat the dry noodles and add a little salt to a boil.

11. Cook directly until the hot dry noodles are not hard to pick up. You can use cold boiling water to cool it down, so that it is stronger and more tenacious. Put the hot dry noodles in a bowl for later use.

12. Spread the shredded cucumber, top with fried sauce and mix evenly, then you can eat

Tips:
1. The sauce of fried sauce can be adjusted according to your own taste
2. The sauce must be boiled over medium and small heat, so that the meat will be tender and fragrant.