Chinese Food
Fried noodles with potato sauce
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Cooking ingredients
Cooking Steps
Step1:Wash and dice the pork with fat. Wash and peel the potatoes and dice them. Dice the onion, ginger and garli
Step2:Mix 1 tablespoon of fresh June bean paste with half a bowl of water.
Step3:Heat up the oil in the middle of the fire. Stir up the minced onion, ginger and garlic.
Step4:Stir fry the Diced Pork until the fat is fried. Pour in a little cooking wine.
Step5:Put the diced potatoes and stir fry until the edges are transparent.
Step6:Pour step 2 into the pot. Stir continuously for 5 minutes.
Step7:Pour in a small half bowl of water, add a spoonful of sugar, cover and simmer for about 5 minutes. Stir in chicken essence, stir fry evenly, and serve with potato paste.
Step8:Put half the pot of water in the pot to boil. Put the noodles into the pot and cook them. Put a tablespoon of potato paste in it and mix well. Then it will start.
Cooking tips:1. I didn't make the color of this fried noodles very deep. If you want to have a black effect like that in Korean TV series, you can add the seasoning in step 2. 2. Here we need to use pork with a little fat. In the process of stir frying, we need to force out all the oil in the fat meat. In this way, we can mix it with the flour at last, and it won't feel too dry. 3. Step 6. Add the bean paste. Stir fry for a few minutes before proceeding. The so-called fried bean paste is to fully stimulate the flavor of bean paste. The seventh step is to add water and then stew the potatoes to make them crispy. If you don't add diced potatoes, you can omit the seventh step. 4. Bean paste. It can be the same as mine. If you want the old Beijing flavor, you can make it with Liubiju yellow sauce. 5. Douban sauce is generally salty, so there is no need to put salt. Instead, it needs to put some sugar and the salty taste of Douban sauce. Please adjust the amount of sugar according to the saltiness of bean paste.
