[recipe for Pregnant Women] Old Beijing Fried Noodles, Authentic But Not Authentic,

Name: [recipe for Pregnant Women] Old Beijing Fried Noodles, Authentic But Not Authentic,
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 350g Pork belly; 120g Liubiju Dry Yellow Sauce; 40g Sweet noodle sauce; Some Chopped green onions; Some ginger; Some Cucumber; Some carrot; Some Soy sauce; 1 piece star anise

by Dora's mother de maternal nutrition meal

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Speaking of my mother’s favorite delicacies in my memory, one of them is the old Beijing fried noodles.
In countless mornings rushing to school, it was not the alarm clock and dreams that woke me up many times, but the fragrant bowl of fried noodles...
Once upon a time, in order for us to go to school full every morning, my mother always made a big bottle of fried sauce in winter. Because of the wax-like layer of lard sealed in it, a bottle of fried sauce was enough for us to eat. The week is not only delicious, but more importantly, it is convenient and fast. The fragrant fried noodles with strong hand-rolled noodles and various dishes are the most authentic old Beijing fried noodles, and it is also the most in childhood memory. The classic taste of mom~

Ingredients

[recipe for Pregnant Women] Old Beijing Fried Noodles, Authentic But Not Authentic,

1. Ingredients preparation: Liubiju dry yellow sauce, sweet noodle sauce, chopped green onion, minced ginger, 1 star anise, diced pork belly (fat part and lean meat part can be separated)

[recipe for Pregnant Women] Old Beijing Fried Noodles, Authentic But Not Authentic, recipe

2. 120 grams of dried yellow sauce, add a small amount of water and stir to boil, do not need too much water, just stir and boil;

3. The yellow sauce and sweet noodle sauce are prepared in a ratio of 3:1, so about 40 grams of sweet noodle sauce (about 1.5 spoons) are added, and the mixture is evenly mixed;

4. Start the pan and cook oil, preferably a little more oil, then pour the fat part and stir fry;

5. Add an star anise and stir-fry until the oil comes out, and the fatty meat will become golden brown;

6. Pour in chopped green onion and chopped ginger, continue to stir fry until the aroma;

7. Pour in the light yellow sauce mixed with sweet noodle sauce, add appropriate amount of light soy sauce, a small amount of green onion and ginger water and a little cooking wine, bring to a boil on high heat, then turn to low heat, and use a spatula to keep stirring to prevent the pan;

8. Simmer for about 10 minutes, the water vapor in the pot evaporates, and the sauce is separated from the oil, and the fried sauce is ready; finally, add the chopped green onion and stir evenly to get out of the pot, and a bowl of fragrant fried sauce is ready;

9. According to personal preference, prepare recipes, such as mung bean sprouts, soybean sprouts, Xinlimei, cucumber, soybeans, etc., are more suitable recipes; I only have cucumbers and carrots in the refrigerator. I cut them into shreds and blanch them for 2 seconds to remove bacteria. Just take a shower with cold water;

10. Boil the noodles in another pot. After the noodles are cooked, add the fried sauce and the dish code to prepare a fragrant old Beijing fried noodles.