People love the taste of home in the field. The old Beijing fried sauce is fragrant and unmatched. In the summer, make a big bowl and put the refrigerator. You can eat the fragrant noodles at any time on the next day.
A bag of miso and two tablespoons of soy sauce are poured into the appropriate amount to drain.
Two green onions are chopped. Put about three tablespoons of oil in the pot. Put 90% chopped green onion. Sizzling in the middle of the fire. Turn off the small fire and remove the dried chopped green onion. Scallion oil is reserved.
Pour the sautéed miso in the scallion. The small fire is constantly stirring. Pour in the meat and continue to stir fry. Separate into the oil sauce, add 1 scoop of sugar and the remaining chopped green onion. Stir fry. Turn off the fire successfully!
1. Do not use water when draining the sauce. Be sure to use soy sauce. 2. Fried onion oil is the key to making bolognese. The more onions, the better. 3. The dried shallots left on the fried onion oil can be left to be seasoned and also delicious.