Old Beijing Fried Noodles
by Kikuko Kitchen
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. First dilute the dry sauce: the ratio of water to dry sauce is 1:1, slowly add water to adjust, stir and then add water.
2. The dilution is complete.
3. Wash the pork belly and cut into thick slices.
4. Then cut into strips, the big diced meat is chewy and tastes better.
5. The big diced meat is well cut.
6. Scallion white and chopped ginger.
7. Chopped green onions for cooking.
8. Pour the oil in a hot pan, and when the oil is hot, add green onions and sauté until fragrant.
9. Add the diced pork and stir fry.
10. Stir-fry until slightly yellow, add star anise and minced ginger and continue to stir-fry.
11. Add a small amount of soy sauce and cooking wine, and stir-fry for a while on medium and small heat.
12. Pour the diluted sauce into the pot, stir constantly with a spatula on high heat, and scrape the bottom of the pot.
13. After boiling, reduce the heat to medium and low heat and simmer for 10 minutes.
14. Put in some rock sugar and continue to slurp for 10 minutes, stirring slowly with a spatula, so as not to muddy the bottom of the pot.
15. After turning off the heat, add the chopped green onion and stir.
16. The sauce is ready.
17. Boil green beans, boil bean sprouts, shred cucumber, and shred the heart.
18. Cook the noodles, pass cold water, transfer to a bowl of noodles, add side dishes and appropriate amount of fried sauce.
19. Stir well and start eating...
