Old Beijing sauce
By VicentaLakin
The old Peking bowl is a very good sauce, both for noodles and for food. Because someone wanted to eat fried noodles, so I did my first try, and I was judged to be 90 percent successful, and the remaining 10 percent was because I didn't put pepper and meat on too thin and too big. Well, next time, I will continue my efforts, thanks to the leadership's encouragement and pointers, to give me room and momentum for continued progress. Thank you。
Recipe Recommendations
- diced meat 300g
- dried yellow sauce 200g
- sweet sauce 200g
- oil appropriate amount
- onion appropriate amount
- Jiang a little
- garlic 4-merous
- soybean soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Old Beijing sauce
1
Crunch the ginger
2
Soy sauce with soy sauce。
3
Meat cuttin
4
Oil in the pot
5
It's got meat on top of it
6
It's a good smell
7
Put it in the mayo
8
And an equal amount of sweet pasta co-cooked, salted and sugared。
9
Pour down to the side of the pot with a proper amount of water, with shovels, and make fire when the sauce continues to bubble。
10
Slap the garlic
11
Cut the onions
12
Scrambled slowly with shovels。
13
Two more in the pot. Spaghettis, pickles。