The old Beijing Noodles with Soy Bean Paste

The old Beijing Noodles with Soy Bean Paste

Introduction:

"There's no need to add salt when frying the sauce, because it's nearly salty enough."

Production steps:

Step 1: Chop 500g pork into minced meat, add 1 egg white, 3 tbsp soy sauce, half tbsp five spice powder and 10g ginger powder, and marinate for a while.

Step 2: stir fry pepper with a little oil in the pan and throw it away.

Step 3: stir fry minced meat with base oil for 3-5 minutes.

Step 4: take 500 grams of streaky pork as an example, 150 grams of Shiqiao sauce, 150 grams of Liubiju sweet flour sauce and 50 grams of Xiangqi sauce. After mixing several kinds of sauces, the flavor of the sauces will be stronger and the noodles will be better.

Step 5: add all the sauces and stir fry for 1-2 minutes. Turn off the heat when the sauce is fragrant.

Step 6: stir fry the sauce and set aside.

Step 7: Boil the noodles in boiling water. The noodles will be cooked in about 3 minutes.

Step 8: with their favorite vegetables, fried noodles with cucumber, mung bean sprouts are very delicious.

Materials required:

Pork: 500g

Sauce: 150g

Sweet flour sauce: 150g

Xiangqi sauce: 50g

Ginger powder: 10g

Zanthoxylum: more than ten

Five spice powder: half spoon

Soy sauce: 3 teaspoons

Egg white: one

Vegetable oil: a little

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Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: Maotai flavor