In the north, it is common to find diced pork fried sauce, what is the specific method?

Pork fried sauce, in the north is often used for a variety of noodle sauce, to a large extent, whether the meat sauce is delicious directly determines whether the noodle is delicious, in the production of materials, generally we need pork, green onions, cooking wine and sugar and other condiments, after the pork pieces are fried until they change color, add these condiments and add water, and then add chopped green onions, it can be said that it is very easy to make. <>

First of all, we need to prepare diced pork and corresponding accessories, such as salt, green onion, ginger and garlic, cooking wine, oyster sauce, bean paste, blending oil, etc. Then we need to cut the green onion and pork into small pieces, and marinate the pork in cooking wine and light soy sauce for 10 minutes as soon as possible, and if we like to eat fungus, we can also add some fungus. Next, we need to heat oil in the pot, then add green onions, minced ginger, minced garlic and stir-fry until fragrant, and then add the bean paste.

Then add some cooking wine and oyster sauce, put in an appropriate amount of water and boil, the added water can be half a small bowl of water. Then put down the diced pork and stir-fry, with sugar in the middle, and stir-fry constantly. Finally, you can pour in a little water starch to thicken, reduce the juice over high heat, let the soy sauce separate, and add a little salt and chicken essence.

First of all, the bean paste we add is actually very salty, if we add salt again, we must remember to do it in moderation, not too salty and not too light, the salty taste must be grasped, which directly determines whether the pork sauce can be done successfully. In addition, regarding the size of the diced meat, if you like to eat meat, you can put more and cut the diced meat into a larger one, but if you have children at home, it is recommended to cut it as small as possible. Also, when frying sauce, don't let it heat too much, otherwise it will easily stick to the pan, and you can only use high heat in the final juice reduction stage.

Pork sauce is not difficult to make, and it tastes good, so you can try it yourself at home.

You need to cut the pork into minced pieces, then put green onions, ginger, and garlic in the pot, and then put in the minced meat and stir-fry over high heat, add an appropriate amount of bean paste, salt and other condiments, stir-fry evenly with water, and boil the soup to thicken.

Heat the oil, put the chili pepper in the pot, stir-fry, add the minced pork to stir-fry, add various condiments, stir well, and the pork can be ready after it changes color.

Finely chop the pork. Then put it in the pan and stir-fry, then add the green onion, ginger and garlic. Essence of chicken, light soy sauce, oyster sauce and old godmother.

Here's how to make the fried sauce with diced meat::Ingredients: Fat and lean pork (2:

8) 200g, 2 and a half tablespoons of spicy soybean sauce with green onions, 2 tablespoons of sweet noodle sauce with green onions, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, appropriate amount of five-spice powder, appropriate amount of water.

1. Prepare materials.

2. Add spicy soybean paste to a bowl.

3. Sweet noodle sauce.

4. Stir the sugar, soy sauce, oyster sauce and five-spice powder well.

5. Add an appropriate amount of oil to the pot and heat it and add the diced meat.

6. Stir-fry to change color.

7. Pour in the seasoned sauce.

8. Mix the sauce with the diced meat.

9. Pour in an appropriate amount of water, cover the lid and cook for about a minute, and then thicken it.

10. Finished product drawing.

13. Everything is delicious.

How to make diced pork fried sauce delicious? What ingredients are needed? The home-style recipe of home-cooked diced pork fried sauce, according to the steps of the method, rookies can make the most authentic fried sauce of diced meat.

Categories: Hot Dishes, Home Cooking, Private Dishes, Lunches, Dinners.

Kitchen utensils used: Wok.

Taste process: stir-fry, time-consuming and difficult.

The sauce is fragrant, and it smells good when you close your eyes and think about it. A variety of ingredients can be fried to create a kaleidoscopic sauce. Enjoy the sauce with different patterns, and let the sauce become the all-purpose sauce.

There are many styles of fried sauce, both meat and vegetarian, but after eating and eating, I still think that the fried sauce with diced meat is the most fragrant. I have an inseparable attachment to the fried sauce of diced meat.

The meat of the fried sauce should choose fat and thin pork belly, and there is a little oil on the fried sauce bowl, but it is not greasy at all. The meat is tender and the sauce is fragrant, the noodles are mixed in a boiling pot, and then served with a cucumber fried noodles.

Ingredients for making diced pork fried sauce:

Ingredients: 150g pork belly, 100g sweet noodle sauce

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of sweet noodle sauce, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of soy sauce, appropriate amount of green onion, appropriate amount of ginger.

2. Add salt and stir well.

3. Add cooking wine and soy sauce and stir well.

1. Stir-fry over low heat.

2. The sweet noodle sauce is salty, so add less salt.

3. Add a little sugar to enhance freshness.

Preparation of the fried sauce of diced meat.

Add about 350ml of water to the dry yellow sauce and stir to dissolve;

Cut the fat and lean meat separately by 1 cm square, and the fat and lean meat will be put into the pot separately;

Minced ginger (about one section of ginger).

Add bottom oil to the pot, and if there is more fat, you can put less oil;

When the oil is hot, you can add the ingredients and fat;

Slowly stir out the fat from the fat over medium-low heat, and the fat will change color and shrink slightly. Preparation of the fried sauce with diced meat Step 2

Add diced lean pork and minced ginger and stir-fry over medium-high heat until the lean meat changes color;

Then, pour in the stirred yellow sauce. Preparation of the fried sauce of diced meat Step 3

Cook over medium heat until boiling, then turn to medium-low heat and bring to a boil, stir-frying appropriately during the period, the purpose is not to make the bottom of the pot batter;

Chopped green onions can be added later to preserve the aroma of green onions. Preparation of the fried sauce with diced meat Step 4

As the amount of water in the pan becomes less and less, it is necessary to speed up the frequency of stir-frying and avoid sticking the pan. Preparation of the fried sauce with diced meat Step 5

When you find that the sauce and oil in the pot have a clear level and the color is shiny, you can turn off the heat and remove from the pot. Preparation of the fried sauce with diced meat Step 6

The effect after the pot (the oil is a little less, otherwise you can see a clear layer of oil on the surface).

It can be mixed with noodles, dipped in food, or smeared on hot steamed buns, which is very appetizing.

Key points of the authentic method of jajangmyeon and the method of Chinese jajangmyeon.

Let's talk about the main points of the sauce first: it must be used, and the yellow sauce of Liubiju and the noodle sauce of Wang Zhihe account for 50% each. Cut the pork belly with skin into 8 mm x 8 mm cubes and do not add salt when frying. Put a little sugar, and preferably granulated sugar, not white sugar.

The point of the noodles: the best to catch by hand. And even in summer, fried noodles can't be too cold water, if you want the noodles to be neat, you can use warm water, and if you want to eat the water surface, you can only use Shima-chan noodles. Because the oil in the fried sauce and the cold water noodles meet and set quickly, it is very bad for the stomach.

The main points of the dish code: I won't say much about the regular dish code, just say the authentic must-have: mince the green garlic, blanch the toon, and mince it. You can't have anything else, and you can't eat fried noodles without these two flavors.

If you master these points well, you will definitely be able to discover the essence of jajangmyeon, and you will not be like non-locals who say that jajanjaneon is unpalatable.

Chinese-style fried noodles.

1。Start by buying a bag of dried yellow sauce (a small bag will do, if it's two people).

2。Go home and pour out the dried yellow sauce (depending on how much you eat) and put it in a bowl. Then use water (raw water is fine).

Mix slowly. 3。Cut the meat into small cubes (preferably with a little fat, more fragrant) The smaller the dice, the better? nbsp;Finely chop the green onion and set aside.

4。Heat the oil in a pan and pour the oil. How much depends on your preference. Of course not too little, otherwise it sticks to the pan.

5。When the oil is hot, add the diced meat and stir-fry.

6。When the diced meat 8 is ripe, pour the prepared sauce into the pan. At this time, the fire should be adjusted to a low heat.

7。Cook the sauce slowly over low heat, stirring constantly with a spatula so that it doesn't stick. At the same time, depending on the consistency of the sauce, add an appropriate amount of water.

8。Pour the chopped green onions into the pot and beat two eggs (two eggs in half a bag of dried yellow sauce is better) and add to the sauce.

Inside, stir well with a spatula.

9。When the sauce is fragrant and the color turns oily and yellowish, turn off the heat and remove the sauce from the pan. (The longer the sauce is boiled, the better, because the oil in the yellow sauce can be forced out).

10。If you can't eat the sauce (boiled), put it in a bowl, cover it with plastic wrap and store it in the refrigerator, and eat it next time.

It is best not to leave it in the open air to avoid hair.

Note: Do not add salt when boiling the sauce!! Because the sauce itself is salty.

Preparation of the fried sauce of diced meat.

1.Cut the meat and fat separately and cut the green onions.

2.Heat the pan with cold oil, first stir-fry the diced fatty meat to get out the oil, and then add the diced lean pork and green onion and ginger.

3.Bring the dried yellow sauce to a boil with light soy sauce and pour it into a pan and stir-fry with the diced meat.

4.When the sauce is thickened, turn off the heat and add the chopped green onion.

The practice of the old Peking pork fried sauce.

1.Bean paste and sweet noodle sauce.

2.Pork should be seven points lean and three points fat.

3.Fatty, lean meat cut into small cubes separately.

4.Chop the green onion, ginger and garlic and set aside.

5.Heat an appropriate amount of oil in a pot, add diced fatty meat and stir-fry until the diced meat comes out of the oil.

6.Add the diced lean pork and continue to stir-fry until it changes color.

7.Add green onions, ginger and garlic and stir-fry evenly.

8.Add the bean paste.

9.Stir-fry evenly.

10.Add an appropriate amount of boiling water, stir well, turn to low heat and bring to a boil.

11.Add the sweet noodle sauce and stir well.

12.Simmer over low heat to make the sauce darker and concentrated.

13.Wash the bean sprouts and blanch the carrots.

14.Cucumbers cut into thin strips.

15.Cook the noodles in boiling water and pass through the water.

16.Put the noodles in a bowl, put the bean sprouts, shredded carrots, and shredded cucumbers on top of the noodles, and pour the fried sauce with diced meat.