〖Words written in front〗

       Talking about old age Beijing Fried Sauce, each one has different flavors. If I had to say which one is the best, I would definitely say: “< span class="s1">My family's!”More meat and less meat, is there any sweet noodle sauce, sugar or not, how long to cook , each house is different, there is no fixed formula and ratio.

        Today I talked to What everyone is sharing is the fried sauce that my grandma taught me, the taste from small to big ヾ(✿ﾟ▽ﾟ span>)ノ

Materials:

Appropriate amount of pepper aniseed

Skinned pork belly, diced (about 1jin, if you like sauce Friends can put less, friends who love meat please put it cool)

A whole pack of dry yellow sauce

Sweet pasta sauce (about 1/4to< span class="s2">1/3)

Two scallions (I didn't buy scallions today, it is best to have all scallions)

Ginger powder (the same amount as green onions, I don't like ginger, so I use ginger paste, and I use less, hehe)

Appropriate amount of cooking wine

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①Hot oil in a hot pan, add Chinese pepper aniseed, stir-fry until fragrant, and take out.

②Add chopped green onion and ginger, stir fry until slightly browned

③After frying the onion and ginger, add the pork belly and stir fry vigorously

④Fry until the pork belly is slightly browned. When the oil starts to come out, you can add some cooking wine to remove the fishy smell.

〖Note〗 At this time, there is already a lot of oil, and it will splash very much. Be careful, keep stirring to reduce the possibility of splashing

⑤Add water to dry yellow sauce to make it thinner (yellow sauce with water is very delicate... I won't take pictures alone) You can add as much water as you want. More water, longer boil time, less water, shorter time.

After the meat is fried, add all the yellow soy sauce water and sweet noodle sauce to boil (some people do not put sweet noodle sauce when they make fried sauce, because sugar is added when making fried sauce. My family is Use sweet pasta sauce instead of sugar.)

Reconcile the yellow sauce and sweet noodle sauce, turn to low heat and cook slowly. Be sure to stir fry at any time during the period, the sauce is very easy to paste! ! ! Don't think that without sticking to the pan, it won't stick, because there is a lot of oil in the frying sauce, so the pan won't stick, but the sauce will! ! !

Ordinary recipes cook for about half an hour (so add less water to the yellow sauce, about the consistency of fresh June yellow sauce. It is best to cut the meat into smaller pieces.)

My grandma insisted that the fried sauce be boiled for three hours before serving. Grandma said it was delicious. (๑´ڡ`๑)

So please choose your own cooking time.

The picture below is about an hour of cooking, so dark that I have no friends∑(O_O;)

Because the cooking time is relatively long, there will be a slight burnt smell, which is completely normal.

Be sure to boil until there is no moisture at all! (Whether you choose to boil longer or shorter, Be sure to boil dry!!!)

Finally done! The jar was just filled, and there was almost two people's sauce left, and the children who were in a hurry can eat it right away! Whatever you want, you can put whatever you like. As for Beijing cuisine, it tastes casual, but the taste is not random at all!

The fried sauce is very salty, so it can be kept for a long time. If you don't like fried noodles, cucumber dipping sauce and green onion dipping sauce are all good choices.

(The dark sauce in this jar is not beautiful at all... Let's just make do with it...)