Laobeijing Zhajiang Noodles

Old Beijing Zhajiang Noodles Material: Bagged dry yellow sauce (Beijingers only use Liubiju, but can't buy yellow sauce, so use sweet noodle sauce), half a catty of pork belly with skin, a proper amount of onion and ginger, half a catty of mung bean sprouts, a cucumber, a radish and a parsley. Soy sauce, salt, sugar, cooking wine, a catty of noodles (handmade noodles or Daoxiao Noodles Lamian Noodles is also good). Preparation: put the dried yellow sauce into a large bowl, add a little cold water and mix well. You can't add too much water, it's too thin to look good. Wash the pork belly and cut it into diced nails. Cucumber and radish peeled and shredded, coriander cut into sections, mung bean sprouts soaked in water. Practice: add oil to the wok (put more oil, at least three or two oils), add minced onion and ginger after the oil is hot, add diced meat and stir fry, add cooking wine, a little salt and soy sauce at the same time, pour in the prepared yellow sauce when the diced meat is cooked, stir fry constantly (otherwise it will paste the bottom of the wok), and add cooking wine, salt and white sugar (if it is sweet sauce, no white sugar) until it is fried. Boil the cauldron with water, add noodles to cook, prepare a large bowl of noodles in advance, put warm water in the bowl, scoop the cooked noodles into the bowl with warm water and serve. When eating, take the noodles out and drain them into a bowl, add a tablespoon of sauce, and add shredded cucumber, shredded radish, parsley and mung bean sprouts. If you like hot and sour taste, you can add Chili oil and vinegar, and then mix them evenly like Regan Noodles.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)