How to Make Fried Sauce for Noodles

Lao Peking Fried Sauce:

Lao Peking Fried Sauce is a kind of sauce made of yellow sauce and fine pork five-flake meat as the main raw materials. It is often used as a seasoning for noodles. The key to making it is to master the heat.

Amount of main ingredients: 200 grams of yellow sauce, 50-80 grams of fine pork with skin.

Flavor: Soy sauce

Main process: Stir fry

Time required: 20 minutes

Difficulty: Stir frying is not complicated, but it's difficult to make it taste good, and the key is to master the fire.

Kitchenware used: frying pan

Instruments: 200 grams of yellow sauce, 50 to 80 grams of fine pork with skin, 120 milliliters of warm water, two star anise (daikon) petals, note that it is not two star anise, but just a star anise of the two petals, ginger not a number of sugar a spoon, a number of chopped green onions.

Procedure

1, pig five flowers cut into the size of a fingernail diced meat, soy soy sauce and wine slightly marinated in a spare, mainly to remove the meat smell;

2, take the appropriate amount of dry soy sauce on the steamer to steam for about 5 minutes to remove the smell of soy sauce, and a little while frying is not easy to stick to the pan; steam the dry soy sauce with cool water, try to be a little thinner than the supermarket to buy a little thinner sweet noodle sauce on the can. Sweet noodle sauce can be a little thinner than those bought in the supermarket;

3, frying pan oil, more than usual frying some oil, so that the fried sauce will not be too dry; when the oil is 8 minutes hot, put two cloves of star anise (according to personal taste, like the star anise flavor can be more), pour into the marinated meat and stir-fry until golden brown, and then sprinkle into the ginger did not stir-fry for a few times and then put into the seasoned yellow sauce;

4, Stir-fry quickly until the sauce begins to bubble, then reduce the heat and add a small spoonful of sugar and continue to stir-fry.

Note: the fried sauce is not good to eat this step is the key, to keep stirring for 15 to 20 minutes until the yellow sauce in the water is completely fried out, the process if you feel not fried through you can also slowly add water, but each time you only add a little, you can add a number of times.

Pay attention to the stir-fry from the bottom of the pan directly turn to avoid the yellow sauce sticky bottom of the pan, and finally dry yellow sauce color into a dark brown, floating on top of a layer of oil when sprinkled with a bit of chicken on the almost ready to go.

5, in the fried fried sauce on the appropriate amount of chopped green onions, a bowl of sauce rich dry fried sauce is ready.

Expanded Information:

Fried fried sauce Note:

Fried sauce is good or not this step is the key, to keep stirring for 15 to 20 minutes until the yellow sauce in the water is completely fried out, the process if you feel not fried through you can slowly add water, but each time you only add a little bit, you can add a number of times.

The stir-fry should be directly from the bottom of the pan, to avoid the yellow sauce stick to the bottom of the pan, and finally the color of the dry yellow sauce into a dark brown, floating on top of a layer of oil when sprinkled with a bit of chicken broth can be almost out of the pan.