It is also the head of the head of the household - he said that the authentic old Beijing fried sauce should be a small bowl of dry fried, he added water, hey, take out the water before you can ~
Sprinkle the dried yellow sauce with twice the water.
Cut the pork belly into diced meat, cut the ginger into fine foam, and cut the onion into small dices (if you use green onions).
Pour the oil in the pot (the amount is slightly more). When the oil temperature rises, put two large pieces of material, fry until there is aroma, add ginger foam, stir fry twice and add half of the chopped green onion, stir fry until golden brown. Put the chopped pork belly.
Stir fry the pork in the pork belly until the volume is reduced. Add a proper amount of cooking wine. Stir fry a few times and pour in two-thirds of the fried soy sauce. If the color is not enough, add a small amount of soy sauce and add the yellow sauce.
After the yellow sauce in the pot is opened, cover the lid and simmer for 20 to 25 minutes. Open the lid and stir it several times in the middle to avoid the paste.
Add 1 spoon of sugar to the tanning process.
Dry the water in the pot, turn off the heat, add a small amount of salt (or no added), the right amount of MSG, the remaining half of the chopped green onion.
If the noodles are cooked, pour the fried sauce and serve. If you do not eat, wait until the fried sauce is cooled and put it into a suitable container. Put it in the refrigerator and use a clean spoon to eat it as soon as possible.