Old Beijing noodles

As old Beijing, the favorite noodles are noodles. The sauce must be slow and the fat meat used must be about six or seven. Because of soy sauce, it tastes like soy sauce, or soy sauce; rather than fried sauce, it's more precise. It's not just for pasta. It's for cooking. The fried sauce is more delicious, nutritious and hygienic than the raw butter. If you can accept a burrito onion, then some fried sauce in it will add more flavor and taste. There's plenty of meat in the sauce, and the amount used in the recipe below is just a reference. Because my house needs about 1,000 grams of sauce at a time, and the following figure also contains 1,000 grams. Considering that the average family does not make so much at a time, I convert it into smaller amounts, but anyway, the sauce is rarer, there's all kinds of butter in the supermarkets, and in the process, there's a proper amount of fresh water, salt, soy sauce or the old ones. Noodles are either hand-stamped or machine-pressed, and they are thin and narrow. But individuals prefer rough noodles, tough. The pasta, adjusted for the season, is usually with pickled cabbage, soybean sprouts, cucumbers, carrots, garlic ate with pepper oil, which is more delicious with garlic. If you don't like garlic, you can skip it. Don't suggest vinegar. That'll cover up the smell of sauce. It's not normal for a family to eat noodles in such a way that several “noodles” can be measured by their own taste. It's because it's baked, it's based on the platters on the Western table, and it's like it's so beautiful to make the noodles from the people