Old Beijing sauce
By VicentaLakin
Eating the old Beijing noodles is very sophisticated, starting with a six-square or a half sweet sauce. There's plenty of cucumbers, cucumbers, soybean sprouts, radish, garlic and so on. I do not think that these are yesterday's yellow flowers. But it's important to have any sauce, and I think sea-day soy sauce is a good choice, preferably bottled rather than canned。
Recipe Recommendations
- soybean paste 400g
- pork belly 100g
- onion a little
- oil appropriate amount
- Jiang a little
- salty and fresh
- fried
- ten minutes
- simple
Steps for Old Beijing sauce
1
The supermarket buys sea-day soy sauce。
2
Five flowers to cut to the skin。
3
Onions must be smaller。
4
Put the oil in the pot, make it more, put it in the meat, and the oil in the flesh comes out. And then you pour it into the ginger mammoth。
5
It takes a minimum of 5.6 minutes for the soybeans fire to go down slowly, and it'll be ready for all the onions before they come out。
6
The finished product。Old Beijing sauce Make Tips
One, five flowers to skin, or the skin won't bite. Don't worry about the sauce. It's got to be too much oil to eat. 3. Be patient, the longer the time, the better. You have to eat fresh and oily noodles. It smells like a moo. Take a bite and bite the garlic in your heart