Photograph of the finished Zhajiangmian

China · Mì tương đậu vàng Bắc Kinh sáu loại rau

Zhajiangmian

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh noodles Fresh noodles 1.3 lb
  • Photograph of Pork belly Pork belly 1.1 lb
  • Photograph of Sweet black bean sauce Sweet black bean sauce 7.1 oz
  • Photograph of Cucumber Cucumber 8.5 oz
  • Photograph of Bean sprouts Bean sprouts 7.1 oz
  • Photograph of White radish White radish 7.1 oz
  • Photograph of Peas Peas 5.6 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp

Method

  1. 1 Cut the pork belly into 8 mm cubes and fry in a dry pan for 10 minutes until the fat renders out.
  2. 2 Mix the dark soy sauce with 80 ml of water before adding it to the pan; thick soy sauce will burn immediately upon contact with hot oil.
  3. 3 Sauté the meat with the soy sauce over low heat for 20 minutes, stirring constantly until the fat separates and floats to the surface of the sauce.
  4. 4 Slice cucumbers, radishes, bean sprouts, and peas into thin strips and arrange them separately — these six plates of raw vegetables are called "sliced vegetables," without them the noodle soup would only have salty sauce.
  5. 5 Boil the fresh noodles for 3 minutes, rinse with cold water, then spoon the sauce over them and let diners mix in the vegetables themselves.
Start cooking