Authentic Noodle of Beijing Style Paste

This paste is served with the authentic noodle of Beijing style. You only need a couple of easy-to-get ingredients, and it is easy to master and fast to cook.

Non-stick skillet, ladle, spatula, bowl.

3.5 oz.(100g) ground pork, chopped into small cubes

2 tbsps.chopped scallion

1 tbsp.minced fresh ginger

2 cloves garlic, sliced

2-3 tbsps.vegetable oil

1 tbsp.soy sauce, low-sodium

1/2 tbsp.Shao-Hsing rice wine, or dry sherry

2 tbsps.sweet fermented flour paste

1 tbsp.hot chili sauce

Salt to taste

1. Place a non-stick skillet on high heat, heat 2-3 tbsp.vegetable oil till hot, add 1 tbsp.chopped scallion and 1 tbsp.ground ginger, saute briefly over medium heat.

2. When the scallion starts to brown, add pork and stir fry for 1 minute, or until the meat is no longer pink, then add 1 tbsp. soy sauce and 1/2 tbsp.Shao-Hsing rice wine, stirring continually(P1).

P1

3. Add 2 tbsps. sweet fermented flour paste and 1 tbsp.hot chili sauce into the skillet in which it was cooked, then drizzle 2-4 tbsps.water if the sauce is too thick (P2).

P2

4. Add the remaining chopped scallion and garlic clove slices into the skillet(P3), season with pinch of salt if necessary, continue to cook and stir for another 20 seconds(P4), then turn off the heat.

 
P3

 
P4

5. Place into a bowl, when cool enough to handle, serve with noodles(P5).

 
P5

1. At Step 4, you are supposed to control the amount of salt that you add,as both soy sauce and hot chili sauce that you added are salt too.

2. In the whole process of cooking, you are supposed to stirring continually to prevent from burnt.

3. It is highly recommend you cut the pork into small uniform sized cubes (about 1/2 inch length).