Sichuan Style Dry Mixed Zhajiang Noodles

Overview

Sichuan dry noodles are very unique. Very simple to pair with noodle soup. Let’s take a look.

Chop the fat and lean pork into meat fillings and add dry starch.
Break in an egg.
Add a little salt to enhance the taste. Grasp him evenly with your hands.
Put water in the pot and add the noodles. This must be made with fresh water to taste delicious.
Stir gently with a spoon to prevent it from sticking. When the water is boiling, add a little bit of cold water at a time and bring it to a boil.
Drain the cooked noodles and let cool until set aside.
Add a little salt and chicken essence to the noodle soup and set aside.
Put rapeseed oil in the pot. When the oil is 50% warm, add the meat filling, turn to low heat and stir-fry.
After the oil comes out, turn to high heat and stir fry quickly.
Add onion, ginger and garlic and continue to fry
Add bean paste and sweet noodle paste.
Stir-fry with light soy sauce and dark soy sauce, stir-fry with five-spice powder and peanuts.
Add some balsamic vinegar and chicken essence, and the fried sauce is ready.
Add chopped green onion. It's especially delicious when eaten with noodle soup.