1. 1. Wash the pork and dice, then mix well with cooking wine, pepper and meat tenderizer, and marinate for 20 minutes. 2. Wash the vegetables, shred cucumber and carrot, dice celery, and mince garlic. 3. Put the carrots, celery, bean sprouts, and soybeans into boiling water, blanch them, over cool water, add salt and chicken essence
2. 4. Put vegetable oil in the pot. After the oil has matured, add some minced garlic, then put the marinated meat in it, stir-fry, add a small amount of soy sauce to improve the color, then pour the real fried sauce, Put the spicy sauce in the pot and stir-fry well. 5. Turn to low heat and stir the sauce in the pot in one direction. If the sauce is thick, you can add some cold water and put some sugar in the pot. 6. Stir until the color of the sauce becomes maroon red, exudes a fragrance, and oil begins to separate out, add chicken essence for seasoning, and take it out of the pot.
3. 7. Boil a pot of water, wait for the water to boil, and start rolling out the noodles. After the noodles are cooked, add cold water to a bowl.
4. 8. Put various vegetables and cucumber shreds on the noodles, then sprinkle an appropriate amount of diced meat sauce and sprinkle with sesame seeds.
Tips:When making jajang noodles, you can make more jajang and put it in the refrigerator. When you get home, microwave the jam and boil the noodles. It’s very convenient!
