Forget cooking noodles! Directly serve the fried sauce! Let's talk about how to make diced pork fried sauce first. As the name implies, diced fried sauce is to cut the best meat into diced chicken, and then use salt, cooking wine and starch (in order to ensure the tenderness of the meat, it must be less). When the oil is 80% hot, put some Jiang Mo first, then put the diced meat in, push it with a frying spoon, and pour a small amount of soy sauce to enhance the color (note that it is to enhance the color, not to season, so don't put too much, or the sauce will be salty), and immediately pour in Korean fried sauce. The next job is to turn down the heat until the sauce can be boiled, but not too big. If the sauce is thick, it is not too late to add some water. Put some sugar and beef powder in it, you will be overjoyed (monosodium glutamate will be bitter, but it will never be overjoyed). Generally, no salt is used. Have a taste and adjust it to your favorite taste. After that, you must keep stirring in one direction with a frying spoon, stirring ... (Never stir). When to stir? Stir until the color of the sauce turns to jujube red, giving off a fragrance, and the oil begins to separate. The whole process usually takes 10~ 15 minutes. The sauce is almost ready. Just put the vegetables on it. Cooking at home, usually cooking noodles and fried sauce at the same time, so that noodles and sauce are cooked together, and the rest of the work is basically eating! If you are skilled enough, the meat in the sauce is tender and the sauce is delicious. Otherwise, the meat may be old and the sauce bitter! 1, Sophora japonica picking leaves and petioles. 2. clean. 3. Drain the water and mix well with salt. 4. Prepare wheat flour and corn flour. 5. Flour is sprinkled on Sophora japonica. 6. Stir well. 7. Spread corn leaves (or drawer cloth) on the drawer. 8. Spread Sophora powder evenly on the drawer. 9. Burning steam. After SAIC, turn to medium heat and continue steaming for 5 minutes. Turn off the heat and stew for 2 minutes. 10, take out and cool. 1 1, garlic paste. 12, add soy sauce, vinegar and sesame oil to make a dip, and dip it with Sophora japonica when eating. Editor's Tips: Cucumber, seasonal vegetables (celery, Chinese cabbage, etc.), carrots, onions, radishes, bean sprouts, etc. Seasoning: authentic fried sauce, a little soy sauce, beef powder, cooking wine, starch, etc. Zhajiang Noodles method: Preparation materials: cucumber, seasonal vegetables (celery, Chinese cabbage and the like), carrots, onions, radishes and bean sprouts. Seasoning: real fried sauce, a little soy sauce, beef powder, cooking wine, starch, etc. 1, edible Sophora japonica, the best bud is Sophora japonica, which tastes crisp and fragrant. 2. Sophora japonica can be used to make soup, bibimbap, braised rice, steamed Sophora japonica cake, Sophora japonica wheat rice, Sophora japonica Baba, Sophora japonica jiaozi or steamed bread. If you don't like coarse grains, you can only use wheat flour. 4. Flour quantity control. Each glutinous rice can be evenly coated with a layer of flour. 5, you can mix well with the prepared garlic juice, or you can eat it. 6. Sophora japonica tastes sweet, rich in vitamins and various minerals, and has the effects of clearing away heat and toxic materials, cooling blood and moistening lung, lowering blood pressure and preventing stroke. Noodles are boiling when they are cooked.