Beijing Zhajiangmian Beijing Zhajiang Noodle

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   ["Noodle Preparation:", "Mixed flour, salt and water into dough rest for 30 minutes", "Knead the dough till its surface become smooth", "Divide the dough into four equal pieces and roll each piece into 0.3cm-thick sheet", "Fold the sheet in zigzag way and make cuts at 0.5 cm intervals", "Bounce and loosen strands, cover them with cling film to avoid drying out.", "Zhajiang sauce", "Heat a sauce pot on medium heat and add cooking oil.", "Put ginger into pot cook for 20 second then add the diced pork.", "Turn to a low heat and cook the pork till you see oil and juice coming out from the meat.", "Add yellow soybean paste and keep stirring for about 20-25 minutes until all the moisture evaporates.", "Add sugar and spring onions.", "Cook for another 3 minutes", "Boil a big pot of water and cook the noodles until done.

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   At this moment I bet you won't read this anymore. But one thing and the last one is to have a bowl hot water of which boiled noodle previously alongside your Zhajiangmian."]

* Per serving · 4 servings · Values may vary.