Old Beijing Fried Noodles | John's Kitchen
1.
First, cut all the vegetables into shreds. First cut the vegetables diagonally into slices, size them well, and then cut into shreds.
2.
I used lettuce, radish, cucumber and carrots of two colors today.
3.
Chop the ginger. Remove the leaves of the green onions, leave only the white onions, and chop them into fine pieces.
4.
Cut the peeled pork belly into small cubes.
5.
Add dry yellow sauce and sweet noodle sauce to a large bowl, dilute with five times the amount of water, and stir well.
6.
Add oil, two star anises, chopped ginger and half of chopped green onions to the pot.
7.
Then add the diced meat and continue to stir fry.
8.
When the diced meat is slightly browned, pour in the stirred sauce and turn on high heat.
9.
Add Shaoxing wine and some rock sugar.
10.
After the pot is boiled, turn the heat to low and stir the sauce continuously. The process takes about 20 minutes.
11.
When the color of the sauce turns dark brown, turn off the heat. Add the other half of the chopped green onion and stir fry a few times.
12.
Pick up the pan and put it on the plate, and the sauce is ready!
13.
Boil a pot of boiling water and blanch the bean sprouts first.
14.
Then add the noodles.
15.
After the noodles are cooked, pick them out with chopsticks. Pour into a large bowl.
16.
Add a few spoonfuls of fried sauce, add as much as you want.
17.
When eating noodles, add the cut vegetable shreds, and then stir well with the fried sauce and noodles.
Tips:
1. The process of making sauce is very long, but you must keep stirring and be patient.
2. Be sure to wait for the oil to come out, then the soy is fried in the oil.
3. Try to use fresh handmade thick noodles for the noodles.
