The most homely Beijing delicacy - Old Beijing noodles with soybean paste (detailed step-by-step version)

Overview

After working, Hua'er has made many friends. Sometimes she invites guests to cook at home. Just simple noodles with soybean paste can make many friends from out of town feel comfortable. Today Hua'er is here to share with you the most homely old Beijing noodles with soybean paste~~~

Tags

• staple food
• noodles
• home cooking
• aniseed
• doubanjiang
• dried yellow sauce
• ginger powder
• hand-rolled noodles
• light soy sauce
• mushrooms
• old soy sauce
• onions
• pork belly
• rock sugar
• seasonal dish code
• sweet noodle sauce
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Prepare various ingredients.

   

2. 2 Don't pour the water after soaking the mushrooms. Chop the mushrooms into cubes and add the mushrooms to bring out the fresh flavor of the fried sauce.

   

3. 3 The pork belly is diced, and some eggs are added to the fried sauce. However, since it tastes more woody, it is better to put pork belly, which is mostly fatty meat. The fried sauce produced this way is also oily and fragrant.

   

4. 4 Chop onion and ginger into mince.

   

5. 5 Take out the dried yellow sauce at this time, add the filtered mushroom water and soak it in warm water for a while, and let the yellow sauce soften for a while.

   

6. 6 Start frying the sauce. First put the peppercorns, green onion and ginger into the hot pot with cold oil, stir-fry over low heat until fragrant, then take them out and pour them out, leaving only the hot oil.

   

7. 7 Add the diced pork belly and stir-fry, stir-fry for a little longer to draw out the oil. It is best if the diced pork is a little golden.

   

8. 8 Add chopped mushrooms and continue frying. Then add a small amount of dark soy sauce and light soy sauce and stir-fry for a while.

   

9. 9 Add dry yellow sauce, sweet noodle sauce and bean paste. Then add the remaining shiitake mushrooms to warm water, add rock sugar, and start frying. It takes about half an hour. You can control this flexibly according to the amount of sauce you make. Boil it over medium heat and stir constantly. The fried sauce is particularly easy to stick to the pot. You have to watch it at all times. When the fried sauce becomes less soupy, stir frequently.

   

10. 10 Use this half hour to prepare the required dishes.

    

11. 11 This state is almost complete. If you like it drier, you can fry it for a while. But be careful not to add salt to this fried sauce, because various sauces themselves contain salt, and light and dark soy sauce is also added.

    

12. 12 The fragrant fried sauce is ready.

    

13. 13 The fried sauce is out of the pot~~ Now let’s cook the noodles. Then you can eat fried noodles with a strong flavor of old Beijing~~~