Old Beijing sauce
By VicentaLakin
It's been a long time since I ate no noodles. I don't really have any real noodles. Last month, I went to Puto Hill with my friends. There's nothing to eat on the hill. Seeing a family with soybean milk, happy and hungry, I didn't admit I had a big meal. When I came home, I wanted to eat the noodles, and I ate two. Forget it, do it yourself. So there's this fried sauce today. Of course, even with rice, it's a cooker. If not, it's good flying。
Recipe Recommendations
- pork loin 400g
- dried bean curd 150g
- onion the 3
- Jiang 1 block
- bean paste 3 scoops
- sugar 5g
- qingshui half a cup
- sweet sauce 4 tablespoons
Steps for Old Beijing sauce
1
Clean up the onion, cut a small piece of ginger, clean up the tofu. Okay
2
Sliced into onion flowers, ginger beams, tofu-dry cuttin
3
I'm tired of chopping my spine, but I can't get the meat from the supermarket. But every day my mom says the meat remains fresh。
4
Oil in the pot, more than usual. Go down and chop down the pork pie。
5
Join Ginger Moe and fire, go meaty。
6
When all the meat is made white, put on a sweet noodle sauce
7
Join the soy sauce
8
Scrambled to the sauce and mussels。
9
Add half a glass of water
10
Join the precut tofu dry
11
The fire is going to be made slowly and the water will be less and less。
12
Add sugar。
13
When the water's dry, join the onions
14
Turn off the fire
15
It's full of fragrance
16
Look at this color. No, my fat guy says there's this sauce, and the rest is free。