Home style Sichuan style fried noodles(jia chang ban chuan wei zha jiang mian )

Home style Sichuan style fried noodles

Introduction:

"Sichuan style fried sauce noodles and ordinary fried sauce noodles taste slightly different. The fried sauce uses Pixian Douban sauce, a classic of Sichuan flavor. The fried sauce is dry and slightly spicy. Every mouthful of noodles is a temptation. The more you eat, the more addictive you are. And the sauce is easy to make, as long as you use minced meat and Pixian Douban sauce, you can have a good mouth. This Sichuan style fried sauce noodles is easy to make, so you can easily make it at home

Production steps:

Step 1: prepare all the ingredients.

Step 2: mince the pork.

Step 3: pour oil into the frying pan and stir fry the minced meat

Step 4: pour in cooking wine and stir fry until fragrant.

Step 5: add some water and bean paste.

Step 6: add sugar and stir well.

Step 7: add thirteen spices and simmer for 15 minutes.

Step 8: turn off the fire when the water is dry.

Step 9: take a large bowl and add soy sauce, vinegar, chili powder, pepper powder, chicken essence and coriander.

Step 10: cook the noodles like water.

Step 11: put the noodles into the seasoning bowl, add the sauce and mix well.

Materials required:

Noodles: right amount

Pork: 100g

Pixian bean paste: 80g

Cooking wine: 10 ml

Thirteen spices: 3 G

Sugar: 3 G

Coriander: moderate

Soy sauce: 3ml

Vinegar: 5 ml

Chili powder: 1.5g

Pepper: 1.5g

Chicken essence: a little

Note: I use the fried sauce made of pure lean meat, and I can also use the pork made of 3% fat and 7% lean. The best noodle is alkaline water, taste more muscle Road, if it is easy to hang noodles can also be. Fried sauce with small fire boil system, the best soup aogan sauce taste good. As long as the simple ingredients, you can make a bowl of delicious Sichuan sauce noodles, let your taste buds feast, try it quickly, absolutely make your mouth water!

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jia Chang Ban Chuan Wei Zha Jiang Mian