How to make old Beijing fried noodles

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  1.First, chop the onion and ginger into pieces.Foam, and cut the garlic into small slices.Cut the pork into small cubes.Put some water in the soybean paste and let it drain.Set aside.

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  2.First put the fat pork into the pot, remove the oil residue, and use The fried lard brings out the aroma of sauce.My family doesn't like to eat fatty meat.Just use this method to solve the fat problem.

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  3.After fishing out the oil residue, fish out the oil residue.Add lean meat and stir-fry green onions and ginger until the pork changes color.

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  4.At this time, you can pour in soybean paste and continue to stir-fry

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  5. After the sauce starts to bubble, turn to medium to low heat and continue to stir-fry for about 25 minutes, then add some more Green onion foam adds flavor.

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  6. After continuing to stir-fry for 2.3 minutes, the aroma of fried scallions will appear.

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  7.After frying, pour into the prepared bowl.

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  8.Prepare 400 flour

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  9.Knead into a smooth dough.There are three people in my family, and we received three doses.It takes about 2 hours to wake up.

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  10. Roll the dough into large pieces, my family likes to eat stretched slices

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  11. Cut the noodles into long strips (trouser belt noodles).This kind of noodles is chewy.,tasty.

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  12. Make a pot and boil water, and the water will stretch out the large pieces

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  13. If you want the noodles to be softer after boiling, cook them longer.If you like chewy noodles, just cook them as soon as you open the pot

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  14.A bowl of fragrant fried sauce Just noodles! Let's eat.

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  15.Look at this stretched dough, it smells delicious!