Meat Sauce Dry Noodles
1.
Preparation materials: diced pork, marinated for a while with 1 tablespoon of cooking wine and 1 tablespoon of salt
2.
Cut the onion into small cubes and set aside
3.
Pick up the frying pan, pour in 40 ml to heat, pour in the marinated diced meat and stir fry
4.
Fry until the diced meat is golden brown and fragrant, pour in the diced onion and stir fry evenly
5.
Add 1 tablespoon of soybean paste, 1 tablespoon of Zhuhou sauce, 1 tablespoon of Korean hot sauce, and 1 tablespoon of five-spice powder
6.
Add boiling water, boil, submerge the minced meat with the amount of water, simmer for about 30 minutes, add salt according to your preference
7.
Mix 1 tablespoon of starch with a small bowl of water and stir to boil. Pour starch water into the pot and boil until it is thick and sticky
8.
Put water in the pot, add the noodles to cook after the water is boiled
9.
Remove and drain the water, add 10ml of vegetable oil to shake and set aside
10.
Take a small bowl of seasoning sauce: 1 spoon of soy sauce, 1 spoon of pepper powder, 1 spoon of chili oil, 1/2 spoon of chicken powder
11.
Use 10ml vegetable oil to melt the sesame paste and set aside
12.
After the noodles are loaded, add the meat sauce topping, pour in the seasoned sauce, sesame sauce, and sprinkle with chopped green onion, then serve
Tips:
Because the noodle topping is made, the taste of the dishes is a bit saltier than usual.
