condiments

Noodles (raw) 200g

Pork belly150g

condiments

cucumber

Bangen

Carrots (red)

Bangen

condiment

energy

1 small piece

Sweet sauce made of fermented flour

1 spoon

Salted bean paste

3 scoops

Laoganma; Lao Gan Ma; Old Godmother

1 spoon

refined sugar

1 spoon

Small onion

3 pieces

water

Proper amount

vegetable oil

Proper amount

Practice of Zhanjiang noodles

1. Pork belly is diced or chopped into meat foam, and oil is put in a hot pot to cool, resulting in a large amount of oil. Add the meat foam and stir-fry until the oil is spit out and the edge is golden. Drain the meat foam and leave the base oil for later use.

2. Haitian soy sauce and sweet noodle sauce are mixed according to the ratio of 3: 1, and 1 Laoganma Douchi can be added according to taste.

3. Heat the remaining oil of the fried meat, then pour in the Jiang Mo and shallots and stir fry.

4. Pour in the prepared sauce and stir fry. It's called fried sauce. After a little stir-fry, add a little water and continue to stir-fry.

5. Add the fried meat foam to the sauce, stir-fry over low heat to taste.

6. Add a little sugar before cooking, because all kinds of sauces are salty enough and there is no need to add any seasoning.

7. After the fried sauce is ready, boil enough water in a large pot, cook the noodles, take them out, and code the serving amount (cucumber, carrot, celery, soybeans, green beans, bean sprouts, etc. ), pour in the fried sauce, mix well and serve.