How to make authentic old Beijing Zhajiang Noodles? What materials are needed?

Raw materials preparation: Liubiju dry yellow sauce 1 bag, Tianyuan sauce garden sweet noodle sauce half bag (the remaining half bag can be made into Chinese salad, dipped in radish and lettuce), 2 eggs, fat diced meat 100g (peeled). There are peeled diced pork belly in the supermarket, or you can make it yourself. Pork belly can be cut into squares half a centimeter square. The more dishes, the better. Cucumber bean sprouts, radishes and soybeans are indispensable. Other Chinese cabbage hearts, green beans, dried bean curd and shredded beans are all ready. Of course, raw garlic is also essential. Disinfected in summer, with green onions and Jiang Mo. As for the mixture of the two sauces, the yellow sauce is dry and fragrant, but if both sauces are used, it will be too dry and salty, and the sweet noodle sauce will be sweet and well matched. The ratio of yellow sauce to flour paste is 2: 1, which is perfect. Diced meat is too fat and too thin. Pork belly is tender and easy to fry, so it is fragrant. Step: 1. Beat the eggs well, add starch (the eggs will be tender, starch 1 tablespoon) and a little cooking wine (the eggs are fishy, 1 teaspoon) and salt. There is a secret to scrambled eggs after oil is heated, that is, stir-fry with chopsticks, and each egg will be heated evenly. After taking out the pot, stir it quickly with chopsticks, and the eggs will change. Put less oil in the oil pan. After the oil is hot, stir-fry the diced pork belly over medium heat. After the lard comes out, add a little cooking wine to remove the fishy smell, add some soy sauce, and then serve diced meat. 3. Leave the lard of the fried meat in the pot, mix the yellow sauce and the noodle sauce evenly in a bowl, and stir fry over medium heat to make the sauce fragrant. 4. When the sauce is fragrant, then pour in diced meat or eggs, Jiang Mo (Chet's fine), reduce the heat and simmer. The sauce and diced meat blend perfectly and are delicious. No need to add salt and sugar. Sauce has its own salty and sweet taste. 10 minutes later, there won't be much to check. You must observe it, not stir it. If you feel dry, add less water. At this time, you can prepare the menu, and it is not bad to buy one of those dishes. I can't cut out ultra-fine fragments either. After shredding cucumbers and radishes, soak them in cold water and drain the water, so that the shredded vegetables will be crisp. Cabbage with shredded lettuce and shredded cabbage are also acceptable. 6. Cook bean sprouts, lentils (shredded), soybeans and green beans for a while, then soak them in cold water. 7. The sauce is ready. Look at the dry juice, add chopped green onion from the fire, and it will be burnt if you add chopped green onion earlier. Cook chopped green onion at the remaining temperature. Only sauce. Next is noodles. Of course, it is best to squeeze river noodles to make handmade noodles, but now it is estimated that everyone is out of spirits. The noodle restaurant has that kind of handmade noodles, the thick ones are delicious, the corn flour wrapped in yellow is exquisite, and the frozen noodles are good. Boil the noodles with more water and add some salt, so that the noodles will not stick together when cooked, and the noodles should not be cooked too badly. I ordered water three times, which was a little raw and chewy. After the noodles are cooked, boil them in cold water and rinse off the batter, so that they are smooth and delicious. When the noodles are cooked, add 2 tablespoons of delicious fried sauce. Don't be greedy, it will be salty. Put all kinds of dishes, there is no quadrangle. We squatted on the balcony, watching the car river flashing downstairs and having another bite of garlic. Life is a moment of pride.