Spicy Fried Soup Noodles

Overview

Zhajiang noodles are popular in the north, even more so in Beijing, Tianjin and other places, and are loved by diners. Zhajiang noodles may seem simple, but the step of boiling the noodles is actually not easy. In my hometown of Shandong, the use of noodle sauce is at its peak. The scallion partner and June fragrant noodle sauce on the market is produced in my hometown of Laiyang, Shandong. I checked the refrigerator today and there was still half a box of sauce left from the fish stew, which was perfect for making a few plates of noodles.

Tags

• noodles
• coarse dried chili powder
• cucumber
• green onions
• noodle sauce
• pork
• salad oil
• star anise
• white sesame
• white sugar
• zanthoxylum bungeanum
• garlic
• ginger
• sesame oil
• tomatoes

Ingredients

Steps

1. 1 Use pork elbow meat. Cut the meat into large dices and set aside. The fat and lean meat should be distinct. Do not use pork belly. If the fat and lean meat are not separated, the lean meat will be too dry and hard when the fat is released.

   

2. 2 Cut the onions, ginger and garlic and set aside. Use a diagonal knife to cut the onions slightly larger. Do not cut the green onions into small pieces. If you rely on oil, they will not burn early.

   

3. 3 Prepare the noodle sauce, star anise, Sichuan peppercorns, chili oil, and the chili oil I prepared in advance. Mix the thick ginger chili noodles and white sesame seeds together, heat the oil, and pour it in when the oil is just smoking.

   

4. 4 I used ordinary noodles. If you know how to make hand-rolled noodles, it would be more authentic to make your own. Unfortunately, pasta is my weakness.

   

5. 5 Put the diced fat pork and star anise pepper into the wok, and fry the sauce with lard, which is the most fragrant.

   

6. 6 When the oil is almost gone, you can add onions, ginger, and garlic. At this time, the fire should be lowered. If the fire is too high, the ingredients will become mushy before the aroma comes out.

   

7. 7 When the charred aroma of the ingredients comes out, add the diced lean pork when the onions turn brown, and stir-fry over high heat. At this time, you can add a small amount of sugar.

   

8. 8 When the lean meat is added, a lot of moisture will be produced, so there is still moisture when the meat is cooked. Don't rush to add the sauce at this time. You have to wait until the moisture dries before adding the pasta sauce.

   

9. 9 After the flour sauce is added, reduce the heat to low, and stir slowly and continuously with the spatula against the bottom of the pot (don't stir too fast, as it will be even hotter if it jumps on your hands than just hot oil).

   

10. 10 After the flavor of the sauce is completely blown out, you can turn off the heat when the color turns slightly darker (this is the key to success or failure, if the heat is not controlled well, the pot of sauce will be blind).

    

11. 11 Cooking noodles is very simple. Just boil hot water, bring it to a boil, then boil the pot and add a spoonful of cold water. Boil the pot again and add a spoonful of cold water. Boil it twice and then turn off the heat. Then pour the noodles into cold water.

    

12. 12 Dice tomatoes and shred cucumber and set aside.

    

13. 13 Take out the noodles, drain them and put them on a plate, sprinkle cucumber shreds and diced tomatoes in a circle, then pour the fried sauce, and finally add a few spoons of chili oil and a few drops of sesame oil, haha, it's ready to eat.

    

14. 14 Take out the noodles, drain them and put them on a plate, sprinkle cucumber shreds and diced tomatoes in a circle, then pour the fried sauce, and finally add a few spoons of chili oil and a few drops of sesame oil, haha, it's ready to eat.

    

15. 15 I made a big pot of fried sauce this time and stored the rest in the refrigerator. When I want to eat it, I cut some cucumbers and tomatoes, add some noodles, scoop out a few spoonfuls of the sauce, add some water to the pot, boil it, and have another plate.