Sichuan-style noodles with bean paste

1

Select semi-fat and semi-lean pork stuffing, add onions, ginger, minced garlic, etc. and fry in a frying pan.

2

Take a big shot, mix two bags of Li Kum Kee spicy sauce and half a bag of onion companion sweet noodle sauce, and add appropriate amount of water.

3

When the meat starts to turn white and spit oil, pour the mixed sauce into the pan, and turn the heat to low.

4

Slowly cook the sauce over low heat, stirring constantly with a spatula to avoid sticking to the pan.

5

At the same time, add appropriate amount of water depending on the thickness of the sauce.

6

Half a teaspoon of salt.

7

Turn off the heat when the meat sauce has a fragrance, becomes more viscous, and has a bright, oily and slightly yellow color.

8

Remove the sauce from the pan.

9

The dish code is a simple pea shake and wash it.

10

Add water to the pan and bring to a boil, shake the fine noodles and place them in the boiling water pan.

11

Don't take too long, cook over medium heat until there is no white heart. Shake the peas together and put them into the pan to heat them well.

12

Mixing sauce, a bowl of delicious Sichuan-style noodles comes out!

13

The fried sauce is fragrant, and the pea tip is refreshing, making it comfortable ~~

The differences between the north and the south-1. Let's start with choosing meat. In the north, pork bites are used the size of chopsticks. When frying, the fat meat is first added, and then the lean meat is added. Sichuan uses minced pork that is fat 3 and lean 7. 2. Sauce. Old Beijing uses yellow sauce and sweet noodle sauce. The former must be made from Liubiju, and the latter must be made from Tianyuan Sauce Garden. The ratio between the two is 2:1. You must not be careless. Sichuan uses sesame paste, Sichuan-style spicy paste and sweet flour paste. 3. Vegetable sizes. In the north, the more vegetables the better. Cucumber and bean sprouts, as well as radishes and soybeans, which are commonly known as the beauty of the heart, are indispensable. You can prepare other Chinese cabbage hearts, green beans, dried tofu, and shredded beans. Sichuan mostly uses tender lettuce leaves, rattan cabbage (water spinach) or pea tips. 4. When frying sauce, be sure to fry until the sauce and oil are separated and the two do not blend with each other. Only then can you have the oily aroma of fat meat and the dry aroma of lean meat. As for Sichuan-style fried sauce, it can be used when the meat sauce is boiled to give off a fragrance, becomes more viscous, and the color is bright and slightly yellow, without having to cook until the soy sauce is separated.