Old Beijing noodles
By VicentaLakin
There's no need to add salt to the fried sauce because the salt in the sauce is almost enough
Recipe Recommendations
- pork belly 500 grams
- soybean paste 150 grams
- sweet sauce 150 grams
- Xiangqi sauce 50 grams
- ginger 10 grams
- pepper a dozen
- spiced powder half a spoonful
- soy sauce 3 scoops
- egg white a
- vegetable oil a little
Steps for Old Beijing noodles
1
Five hundred grams of gravy, three spoons of raw meat, half a spoon of five fragrances, and 10 grams of ginger paste, evened and made for a moment。
2
There's a small amount of oil and blast pepper in the pot and it's gone。
3
It's good to have a bottom and a three-to-five-minute boil。
4
In the case of 500 grams of meat, a bag of rock bridge sauce is 150 grams, a bag of sweet noodles is 150 grams and a half bag of fragrance sauce is 50 grams. A couple of sauces have a stronger smell and a better mix of noodles。
5
Add all the sauce and flip it for one to two minutes, and if it smells like soy, it'll turn off the fire。
6
The sauce is so hot。
7
It'll be cooked in about three minutes。
8
It's a good mix of vegetables, cucumber noodles and green bean buds。