I just learned Korean noodles with my Korean friend's mother and shared it with you.
Cut the pork belly, white radish, onion, zucchini and potatoes into small pieces of the same size. (about 1/2 inch). Cucumber is cut into filaments, washed with ice water, covered with plastic wrap, and placed in a fresh cabinet.
Hot pot, hot oil, pour pork belly, medium and small fire, stir fry. Stir the meat into a burnt yellow and pour the oil out of the pan.
Pour in the chopped radish and stir fry for one minute. Then pour in the diced potatoes and stir fry for one minute. Pour in onion and zucchini and continue to stir fry.
Stir-fry until the ingredients are a little yellow, pour 2 teaspoons of vegetable oil and 1 tablespoon of black bean sauce, turn off the heat, stir fry evenly. Pour 2 cups of water, cover the lid, and boil over high heat.
Take a small bowl and add two teaspoons of potato starch, 1/4 cup water and one teaspoon of sugar, and mix well. Look at the semi-dry of the juice in the pan, stir and pour the prepared juice. While stirring, pour 1 teaspoon of sesame oil and stir.
When the sauce is thick, it will be served. Boil a pot of boiling water, roll the water, and add noodles. Keep stirring with chopsticks to prevent the noodles from sticking together. After the water has been rolled twice, add a cup of cold water. When the water is reopened, take one out and try it. If there is no white core in the middle of the noodles, it will be cooked. Otherwise, pour in cold water and wait for the water to open. Marinate the cooked noodles in a large bowl and rinse with tap water or purified water. After the noodles are no longer sticky, drain the water and place in a suitable container.
Spread the noodles, pour the cooked fried sauce, add the fresh cucumber silk, and serve on the table!
Some pots of friends ask me the brand of noodle sauce, this is it.
This is also OK
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