The Most Homely Beijing Delicacy-old Beijing Fried Noodles (detailed Steps)
1.
Prepare all kinds of ingredients.
2.
Do not pour the water after the shiitake mushrooms are soaked. Chop the shiitake mushrooms into cubes and add the shiitake mushrooms to make the fried sauce full of umami.
3.
The pork belly is diced, and some of the fried sauce is made with eggs, but it tastes better. It is better to put the pork belly, which is mostly fat. The fried sauce is also very oily and fragrant.
4.
Finely chop green onion and ginger.
5.
Take out the dried yellow sauce at this time, add the filtered shiitake mushroom water to warm water and soak for a while to let the yellow sauce soften for a while.
6.
Start to fry the sauce. First put the pepper aniseed and the chopped green onion and ginger into the hot pot of cold oil, stir-fry on low heat to get the fragrance, remove these and discard, leaving only the hot oil.
7.
Add the diced pork belly and stir-fry, stir a little longer, and stir out the oil. The diced pork is a little golden brown.
8.
Add shredded shiitake mushrooms and continue to fry. Then add a small amount of dark soy sauce and light soy sauce, and stir-fry for a while.
9.
Add dry yellow sauce, sweet noodle sauce and bean paste. Then put the remaining shiitake mushrooms in warm water, add rock sugar, and start frying. It’s about half an hour. You can flexibly control the amount of sauce you make. Use medium heat and keep stirring. The fried sauce is especially easy to stick to the pot. You have to watch it at any time until it becomes less soup , And more frequently to flip.
10.
Use this half an hour to prepare the required dishes.
11.
This state is almost the same. If you like to eat relatively dry, you can stir-fry for a while. But be careful not to put salt in this fried sauce, because all kinds of sauces have salt in themselves, and light soy sauce and dark soy sauce are added.
12.
The fragrant fried sauce is done like this.
13.
The fried sauce is out of the pot~~Now let's cook the noodles. Then you can taste the thick old Beijing style fried noodles~~~
Tips:
Rock sugar is used to make jjajang noodles to make the color brighter. Forget to soak the shiitake mushrooms and use shiitake sauce. According to your own preference, you can make the jajang a little bit and dry it for about 40 minutes. I like to bring some soup with it, just half an hour.
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