1.
First mix the dried yellow sauce and water. Dilute the dried yellow sauce and knead it repeatedly until there are no lumps.
Cut 100g of green onions into mince, and chop 50g of garlic into mince. Cut it and put it aside for later use.
2. Cut the fat meat with the skin into cubes and put it in a bowl, and cut the lean meat into cubes and put it in another bowl.
3.
Marinate the diced pork, put 1.5g of five-spice powder in each of the two bowls. Put 6g of cooking wine into the lean meat bowl.
Grab it evenly with your hands.
4. Now, put 200g of cooking oil in the wok.
5. Don't heat the oil too hot, add the diced fat and stir fry. Fry the fatty meat out of oil.
6. When the fat diced pork is stir-fried until golden brown and the fat is fried out, add the lean diced pork and stir-fry.
7. When the diced lean meat is cooked, add 60g of soy sauce or dark soy sauce.
8. When the meat is well colored, pour the previously diluted dry yellow sauce into the pot.
9.
Pour the sweet noodle sauce and anise anise.
At this time, turn the heat to low, just slowly stir the yellow sauce in the pot. Until the water in the diluted yellow sauce comes out. In other words, the color of the yellow sauce turns black. Boil for about 45 minutes.
10.
Now, put the onion and minced garlic prepared earlier. Stir well.
Stir for 5 minutes, until all the flavours of onion and garlic have melted into the sauce.
11. Finally, out of the pot, serve the bowl.
Tips:A note here, I used a non-stick pan and an electric ceramic stove to make it, so the time to cook the sauce first will be longer than the gas stove. Secondly, non-stick pan can solve the problem of sticking pan. Don't leave the pot when cooking the sauce, keep stirring it. Until the color of the sauce becomes darker. So if it’s the first time to do it, be sure to use a non-stick pan. If you switch to a gas stove, it will take about 20 minutes.
It is best to buy fat and lean pork instead of pork belly, let alone minced meat. The fat should be cut into cubes with the skin, because after frying the fat, the fat is very small, leaving the QQ texture of the skin, which will be especially delicious.
The star anise can be put in the pot before the fried pork, or it can be put when the sauce is cooked. It depends on personal taste. If you like the taste of the star anise, put it first. If you don’t like the strong taste, just like me when you cook the sauce. Put.
After frying the sauce, it's best to wait until it is chilled before eating. If it is summer, you can put it in the refrigerator until the oil turns white and eat it with noodles.
