Authentic Old Beijing miscellaneous sauce noodle practice miscellaneous sauce noodle miscellaneous sauce how to do

1, 100 grams of pork (not too thin, a little fat is good) with a small amount of salt, cooking wine, egg white, ginger and garlic cut into pieces, three tablespoons of sweet noodle sauce, a tablespoon of parapet bean paste in a bowl standby.

2, the pot into the appropriate amount of oil, high heat until 80% hot, into the ginger, garlic stir-fried incense, and then into the minced meat cooked.

3, change the small fire, into the sauce stir fry, and then add a spoonful of June fresh soy sauce, half a bowl of water, stir fry after cooking on low heat for 5 minutes, when the sauce to a slightly thick, add chicken essence, pepper seasoning, and then add a small amount of water starch thickening, pour sesame oil, turn off the fire, will be the sauce into a bowl standby.

4, another pot, add half a pot of water, boil down the noodles, boil again, add a small amount of cold water, so repeated three times, the noodles out.

Cooking tips

1, one of the secrets of the fried noodles is meat to large pieces of meat, meat, oil, fried sauce is fragrant, pork selection of fat and lean is ideal;

2, dilute the dry sauce, I use water, you can also use soy sauce;

3, the last fried some pepper oil poured in the sauce, the flavor is also particularly good;

4, the code of the vegetable choice, my family more commonly used cucumber, Bian radish pieces, celery, bean sprouts, in accordance with the season, the spring put some parsnip section is also good!