As a true northerner, in my daily life, most people's diet is mainly noodles, such as noodles, steamed buns, wontons, pancakes, etc. Noodles are just one type of noodles. In Beijing, when people mention 'noodles', they only think of noodles. 'Noodles' is a specialized term for noodles only.

Deep-fried sauce noodles, a characteristic noodle dish of China, originated in Beijing and later spread across the country, becoming one of the 'Ten Great Noodles of China'. Whether deep-fried sauce noodles are delicious depends on a bowl of deep-fried sauce, which can be said to be the 'soul' of deep-fried sauce noodles. Deep-fried sauce noodles are one of the 'Ten Great Noodles of China'

As a loyal fan of noodles, naturally, I want to taste its deliciousness. Recently, I had some free time at home and learned how to make 'deep-fried sauce noodles'. After several failed attempts, I finally succeeded in making a delicious deep-fried sauce that my whole family liked. Today, I will teach you how to make it. If you love noodles, you must not miss it.

Main ingredients: flour, pork belly, yellow soybean paste, sweet bean paste, and thick bean sauce. Accessories: green onions, onions, star anise, (liao jiu – liquor), ginger, white sugar, old millet wine, and salt. Side dishes: carrots, yellow cucumber shreds, and green onion shreds.

First step: First, let's make the dough. Pour 500g of flour into a basin, add 3g of salt to increase the gluten of the flour. Pour in 230ml of cold water in batches, while pouring, stir until a (xù zhuàng – – – – – – –) appears, then knead into a slightly harder dough. Cover it with a lid and set aside. Second step: Prepare a piece of fatty pork belly, cut it into small diced meat and put it in a bowl. The green part of the green onion, cut into segments; the onion is cut into threads; and a star anise are also prepared and placed in a dish. Third step: Pour a bag of yellow soybean paste into a bowl, add warm water to dissolve it, the amount of water added should be judged according to the amount of yellow soybean paste. Add 3 spoons of sweet bean paste, a small amount of liquor, and stir until a viscous state appears. Fourth step: Heat oil in a pot, when the oil temperature is 50% hot, pour in green onions, onions, and star anise, small fire, stir-fry until fragrant and turns golden, then remove. Fifth step: Immediately pour in the meat cubes, use medium heat to stir-fry, the pork belly releases its fat. When the meat cubes are golden brown, add ginger minced into the stir-fry. Next, pour in the sauce, use a small fire, stir with a spoon slowly, Stir-fry for 10 minutes, then add white sugar to balance the taste, then add a little old millet wine. Let it simmer until the sauce and oil separate, and turns a rosy color. Add chopped green onions and stir evenly before serving. The deep-fried sauce is served in a bowl for later use. Sixth step: Put the dough on a cutting board, use a rolling pin to roll it thin, cut it into noodles, shake it to prevent sticking. Seventh step: Boil water in a pot, add a little salt, add the cut noodles, cook and then scoop out. Put the prepared side dishes, yellow cucumber shreds, green onion shreds, add two spoonfuls of deep-fried sauce, and mix well. It looks very appetizing. I made a large basin for two people, which was an overachievement, and we both finished eating. Do you think my deep-fried sauce noodles are authentic? If you like it, quickly learn how to make it for your family to eat.

(Méijě yǒu shuō – Meijie has something to say):