How to make fried noodles, don t be too complicated

First, drain the yellow sauce with water, and add water almost until it looks like pasta. Then chop some ginger foam. You can use ready-made minced meat, or you can use pork belly to dice it.

When you do it, put some oil in the pot first, and then put a few big ingredients, when the big ingredients change color and fragrance, put ginger foam, when the ginger foam is fragrant and a little burnt, put the meat, fry the meat until it changes color, put the yellow sauce that has just been discharged, and fry it until the sauce feels a little sugary. After turning off the heat, add MSG and add some sesame oil. Needless to say, it became a face.

<>First of all, we have to prepare a piece of pork belly, the taste of the pork skin is not good, remove the pork skin, and then cut the pork belly into small pieces, and then chop it, don't do it too much, do it a little grainy, so that it tastes better, and put it in a bowl for later use.

Then prepare a little dried shiitake mushrooms and put them in a bowl, and then soak them in warm water to make fried sauce, we must choose dried shiitake mushrooms, the rich aroma of dried shiitake mushrooms is much more fragrant than fresh shiitake mushrooms, and it will be better to make fried sauce. Prepare a piece of ginger, cut it into ginger slices, then cut it into shredded ginger, and then cut it into minced ginger and set aside.

Prepare a green onion and cut it a few more times, then change the knife to cut it into minced green onions, and put it on a plate for later use. Cut the soaked shiitake mushrooms into diced shiitake mushrooms, cut them all into small cubes, and put them in a bowl for later use. Heat the oil, put some peppercorns and star anise, fry until fragrant, then remove and throw away.

Then add the minced pork belly and stir-fry the minced pork belly until fragrant. Stir-fry the excess fat and stir-fry a part of the lard, and the fried sauce will be particularly fragrant. After stir-frying like this, add the minced ginger and green onion.

Saute them until fragrant, then add three tablespoons of soybean paste. Then add three more spoonfuls of sweet noodle sauce and stir-fry them until the sauce is fragrant.

At this time, we must turn on a low heat and fry slowly, and the fire should not be too large. After stir-frying the sauce until fragrant, add the shiitake mushrooms. Then continue to stir-fry until fragrant.

Next, start seasoning, add a little dark soy sauce, an appropriate amount of salt and chicken essence, and add a little sugar. Then continue to stir-fry evenly, then add an appropriate amount of water.

Then cook over medium-low heat for about five minutes, stirring with a spatula in the middle to avoid sticking the pan. Finally, add a little water starch, and the fried sauce that comes out of this way looks more appetizing and tastes better. When it is cooked so that it is not thin or worrying, the jajanjang sauce for making jajanjangmyeon is ready.

The fried sauce that comes out of this way is very appetizing to look at. When the noodles are cooked, add shredded carrots and cucumbers, pour an appropriate amount of jajanjang sauce, mix well, and the delicious jajanjangmyeon is ready.

To add the corresponding seasoning, when we make jajanjangmyeon, we can add some sauced meat, shiitake mushrooms, etc., and the jajanjangmyeon will be delicious.

I think I should make the fried sauce first, add some of my favorite condiments, boil the noodles, add some chopped green onions and soy sauce, mix the sauce evenly, and add some cucumbers. That's it.

First of all, you should mix the fried sauce evenly, add some chopped green onions to garnish, put the noodles in a container, add the fried sauce and stir well, and it is ready.

Be sure to find tutorials on the Internet and prepare the relevant materials in advance so that you can make the perfect jajanjangmyeon.