Noodles with Sha Cha sauce

Noodles with Sha Cha sauce

Introduction:

Production steps:

Step 1: wash the bought pig fat and wipe it with kitchen tissue

Step 2: cut into 1cm cubes, cut green onion into sections, and slice ginger

Step 3: put the cut pig fat into the hot pot

Step 4: deep fry until oil seeps out, turn to medium heat and continue to boil slowly

Step 5: when the fat of the pig becomes dry and scorched, add onion and ginger

Step 6: deep fry until the surface is slightly scorched and turn off the fire

Step 7: take out the pig oil residue, onion and ginger, and pour them into a bowl after the oil cools slightly

Step 8: prepare the ingredients for the noodles

Step 9: add minced garlic, Shacha sauce, lard, soy sauce and black pepper into a small bowl and mix well

Step 10: take the pot and add water to bring to a boil, add the Yangchun noodles (Ramen), stir with chopsticks, cook until broken, then remove and drain

Step 11: put into a large bowl, pour in the sauce, mix well and sprinkle with scallion

Materials required:

Yangchun noodles: 90g

Pig fat: 250g

Scallion: 20g

Ginger: 10g

Minced garlic: 15g

Scallion: a little

Shacha sauce: 1 tbsp

Lard: 1 tbsp

Delicious soy sauce: 1 / 2 tbsp

Black pepper: 1 / 4 tsp

Note: 1. Pig fat is generally available in supermarkets, boiled lard is put into a clean and dry container, half a catty of pig fat can be boiled out of the oil in the refrigerator, and it will not be bad after eating; 2. When boiling lard, adding scallion and ginger can not only remove the fishiness, but also increase the flavor of lard; 3. The selected noodles can also be hand-made noodles or commercially available noodles. The noodles should not be cooked too bad. If it is overcooked, it is not easy to mix; 4. If you like the cheese with heavier taste, you can add some spicy oil, chili sauce and so on.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: Maotai flavor