Old Beijing Fried Noodles

by Emma's small kitchen

4.7 (1)

Favorite

1

Difficulty

Normal

Time

15m

Serving

3

The springy diced meat is paired with a rich sauce, and then a clove of garlic! This smell! Absolutely

Ingredients

180g Dry Yellow Sauce
120g Sweet Noodle Sauce
150g Pork (fat And Lean)
500g Hand-rolled Noodles
Some Chopped Green Onion
Some Ginger

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Some Cooking Wine

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Some Vegetable Oil

Old Beijing Fried Noodles

1. The dried yellow sauce and sweet noodle sauce are doubled in pure water and boiled for later use.

2. Diced pork and set aside

3. Chopped green onion and minced ginger

4. Cold oil in a cold pot

5. Stir the diced pork slowly over low heat

6. Stir-fry the diced meat until slightly yellowed, add a little cooking wine to remove the fishy smell

7. Stir fry with chopped green onion and minced ginger

8. Add the diluted sauce and start to simmer

9. Boil

10. Continue to boil and keep stirring, to prevent the pot from sticking until the water is dry

11. The sauce is stored at room temperature and eaten at any time

12. Take another pot and boil the noodles

13. After the noodles have been drained, take them out, put your favorite dishes, put on the fried sauce, mix well and eat!

Tips:
The sauce must be kept stirring on a low heat, otherwise it will be easy to batter

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