Old Beijing Zhajiangmian

1. First dilute the dry sauce: water and dry sauce in a 1:1 ratio, slowly add water to mix, stir once, and then add water.

2. Dilution completed.

3. Wash the pork belly and cut it into thick slices first.

4. Cut it into strips again. The large diced meat has a chewy texture and a better taste.

5. Cut the diced meat well.

6. Cut chopped scallions and ginger.

7. Crush scallions and use them in a pan.

8. Pour oil into a hot pot, wait for the oil to heat up, then add scallions and stir fry until fragrant.

9. Stir fry diced meat.

10. Stir fry until slightly yellow, then add star anise and ginger powder and continue stir frying. If the pork belly is too fat, it needs to be stir fried slowly for a while to remove the fat.

11. Add a small amount of soy sauce and cooking wine, stir fry over low heat for a while.

12. Pour the diluted sauce into the pot, turn on high heat and stir continuously with a shovel, scraping the bottom of the pot.

13. Open the pot and then adjust the heat to medium low, boil for 10 minutes.

14. Add some rock sugar and continue to simmer for 10 minutes. Use a spatula to stir slowly and continuously to avoid sticking to the bottom of the pot.

15. After turning off the heat, add the chopped scallions and stir.

The fried sauce is ready.

17. Boil green beans, boil bean sprouts, shred cucumber, and shred Xinlimai.

18. Boil the noodles, rinse with cold water, transfer to a noodle bowl, add side dishes, and add an appropriate amount of fried sauce.

19. Stir evenly and start eating