Health benefits
Cooking wine: low in protein
Pork belly: moisturizing
Sichuan peppercorns: maintaining healthy skin and mucous membranes
Ingredients
Pixian Doubanjiang ( 50g ) | Soybean paste ( 50g ) |
| Sweet noodle sauce ( 50g ) | Sesame sauce ( 10 grams ) |
White sugar ( 15 grams ) | Cooking wine ( 20g ) | Water ( 50 grams ) | Salad oil ( 50g ) |
Pork belly ( 300g ) | Green onions ( 25g ) |
Ginger ( 10 grams ) | Garlic ( 5 cloves ) |
Aniseed ( 2 pieces ) | Panthoxylum bungeanum ( 5g ) |
Geranium leaves ( One piece ) |
How to mix noodles with sauce
1. Prepare all the ingredients, heat the pot and add salad oil.Turn on low heat
2. Heat the oil, add the onion, ginger and garlic, stir-fry for about 3 minutes, and stir-fry until Fragrance
3. Continue on low heat, add pepper, aniseed, bay leaves, and stir-fry for 2 minutes p>
4.Remove the above auxiliary ingredients, control the oil and pour them out
5.Prepare four kinds of sauces and sugar
6.Add pork belly and stir-fry over medium heat for about 5 minutes
7.Fry until it changes color
8.Add four kinds of sauce and white sugar
9.Stir fry for about 3 minutes
10.Add cooking wine and water
11.Open Turn on high heat and reduce the juice appropriately
12.Perfectly cooked
Tips
Stir-fry onion, ginger, garlic and Sichuan peppercorns The whole process is on low heat to avoid burning.You can adjust the ratio of the four sauces appropriately according to your own taste.
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