Old Beijing small bowl of dry fried sauce(lao bei jing xiao wan gan zha jiang )

Old Beijing small bowl of dry fried sauce

Introduction:

"Fried noodles with soy sauce is the most common pasta in the old Beijing family, but there are not many authentic ones. I dare not say whether I am authentic or not. I watched the chef in the Beijing life channel (happy life YiDianTong), and I was DIY. Ha ha, it doesn't matter if it's authentic. As long as it's delicious, it's OK."

Production steps:

Step 1: prepare the main material.

Step 2: cut the streaky pork with belt meat into small dices, ginger and shallot, then cut the shallot a little thicker, and leave it in the end when deep fried.

Step 3: open Liubiju dry soy sauce with warm water and stir evenly with a spoon.

Step 4: put less corn oil in the frying pan, stir fry the diced meat, and then add a little white vinegar to stir fry the fat part of the diced meat.

Step 5: stir fry until the fat is almost fried out, then stir fry with yellow rice wine.

Step 6: stir fry with soy sauce.

Step 7: stir fry the onion and ginger.

Step 8: put in the cracked soy sauce and add more hot water.

Step 9: put in two spoonfuls of sugar.

Step 10: add some white pepper.

Step 11: then add some corn oil to the pan, turn the heat down, and stir fry with a shovel to avoid the paste. If the water is not enough, add some boiling water in the middle, and stir fry for about 45 minutes.

Step 12: when the sauce soup is concentrated, put in the coarse onion, stir fry a few times, and then turn off the heat

Step 13: a bowl of fragrant old Beijing small bowl of dry fried sauce is cooked.

Materials required:

Liubiju dry yellow sauce: 1 bag

Pork: 250g

Corn oil: right amount

Onion powder: appropriate amount

Ginger: 1 yuan

Hot water: moderate

White vinegar: right amount

Soy sauce: right amount

Yellow rice wine: right amount

Sugar: right amount

White pepper: right amount

Chicken essence: appropriate amount

Note: add water in the middle to add hot water, so as to avoid the sudden cold of the meat. The meat is tight and hard to cook.

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Lao Bei Jing Xiao Wan Gan Zha Jiang