How to make old Beijing fried noodles delicious? Learn how to make fried sauce, and you'll be more than half successful

The characteristics of the old Beijing fried sauce ~~ The sauce is rich in aroma and oily but not greasy

1. Prepare the ingredients

Ingredients: 400 grams of skinless pork belly;

Excipients:1. Green onions;

2. Scallion oil: green onion, ginger, garlic, onion, 1 star anise, Sichuan peppercorns, 2 bay leaves;

Seasoning: 1 cup of dry yellow sauce, 1 cup of sweet noodle sauce, 1 cup of soybean paste, 1 cup of rice wine, appropriate amount of sugar;

2. Handle the ingredients

1. Wash the pork and cut it into small pieces for later use, and mince the green onions;

2. Cut the green onion into sections, slice the ginger, cut the garlic into cubes, shred the onion, wash the star anise and peppercorns;

3. Start production

1. Fry the scallion oil, pour oil into the pot and put the green onion, ginger, garlic and onion to make the fragrance, fry the green onion, ginger and garlic into golden brown in the pepper star anise bay leaves, cover the pot and simmer for 10 minutes, filter off the material head for later use.

2. Put the dried yellow sauce, soybean paste, sweet noodle sauce and rice wine into a container and stir well.

3. Heat the scallion oil and add the pork, stir-fry over medium-low heat until the surface of the meat changes color a little.

4. Pour the seasoned sauce into the fried meat, stir-fry the sauce over medium-low heat and carefully stick to the pan, and put the chopped green onions into the sauce in three times. Stir-fry for about 5 minutes, add the first cut green onions, and then stir-fry, slowly you will find that the oil and sauce are integrated, add the green onions for the second time and continue to stir-fry, about 3 minutes later, you will find that the oil and sauce have completely melted, the color is bright and the green onions are put in the last green onion and stir-fried evenly, if the sauce is too strong and salty, put some sugar to improve the freshness.

5. After our fried sauce is ready, you can boil water in the pot, boil the water into the noodles, take out the noodles after cooking, put in the yard vegetables and fried sauce noodles and eat them.

There are many ways to eat this fried sauce, such as noodles, cucumbers, steamed buns, etc.

Tips

1. Making fried sauce with scallion oil can make the fried sauce more fragrant.

2. When stir-frying the meat, stir-fry the oil, and the surface of the meat turns a little yellow, so that it is not greasy to eat.

3. Be sure to stir-fry slowly over medium-low heat to let the oil and sauce blend together, so that the sauce will be bright.

4. Soybean paste is what is usually called yellow sauce, which is different from Sichuan's bean paste (made of broad beans) and sweet noodle sauce (made of wheat), and the taste and texture are also different, so don't use the latter two.

5. Cover the fried sauce with a lid and put it in the refrigerator to keep it for many days, and use a clean spoon to dig it out when eating.