1. Flavour the bought pork filling with green onions, ginger and a little salt. I put it in the refrigerator all night. Because I want to make steamed buns.
2. Dissolve half a bag of Liubiju yellow sauce with 120ml of warm water at about 30 degrees.
3. Put oil in the wok, so the amount of cooking is small. Because there is less sauce. Pour in the pork filling, stir fry to change the color, and add the sauce.
4. First, the high heat is brought to a boil and then changed to a low heat to simmer, cook for about 10 minutes, and it will be done when you see the paste.
Tips:Then use five-cornered mung bean sprouts to rinse with boiling water, cut some cucumber shreds, and rinse the noodles with cold water. It's the old Beijing fried noodles. And and. Very suitable for summer.
