Make some sauce

the noodles are northern food, most famous in beijing. it's half-fat pork onions, ginger, fried in a frying pan, screeched with butter, covered with a little fire. when the platinum is sore, the skin is red, the scent is so full. it's also about caviar (shrimps, ridges, jade chips, etc.) with ricin, soy sauce (eggs), soy sauce, soy sauce, and soy sauce. the old peking eats noodle, it's hot in the cold, it's called "cooking" (no more than water) and it's hot, but the soup is full. according to the seasons, a variety of seasoned snacks are called “comprehensive”. in the early spring, strangling bean sprouts (known as strangulations) were used, with only two blades of radish, and with the rest of the year ' s vinegar. at the end of the spring, fresh pretzels are placed in the sauce, called pepper sauce, with a brand of garlic, sprouts, strangling, green bean bean mouths, radish and silk. in the early summer, new garlic, cucumber beans, cucumbers, lentils, herbs, etc. were used as a brand. the old beijing sauce is pouring in onions by pouring pots. the boiler is an old beijing cooking method, which means cooking at the last stage of food cooking. in beijing, it's called "put the pot," it's called the pot. the old beijing sauce is put in onions, when the sauce matures, and the onions are poured into the pot, and then the fire is shut down, so the sauce can come out。