The Zha Jiang Mian My Dad's Made 100,000 Times

Method5 steps

1. 1

   Step 1: Cut the pork shoulder (1/2 lb) into thin slices, then into strips. To a large bowl, add the cornstarch (1 tbsp), oyster sauce (1 tbsp), light soy sauce (2 tsp), white pepper (1/4 tsp) and water (1 tbsp). Stir to thoroughly combine. Add the pork to the bowl and mix the marinade into the meat by hand or with a pair of chopsticks or spoon.

   Uses 1/2 lb pork shoulder, thin strips · 1 tbsp cornstarch, for pork marinade · 1 tbsp oyster sauce, for pork marinade · 2 tsp light soy sauce, for pork marinade · 1/4 tsp white pepper, for pork marinade · 1 tbsp water, for pork marinade

2. 2

   Step 2: In one clean bowl, mix the 3 tbsp red vinegar, 1 tbsp sauce white vinegar, 1 tbsp hoisin sauce, 1 tbsp ground bean sauce, 2 tbsp tomato sauce or ketchup, 2 tbsp sauce sugar and 1/2 cup sauce water. Taste this clean sauce and set aside. In a separate bowl, mix the 2 tsp potato starch with its separate 2 tbsp slurry water. Keep both bowls separate from the raw-pork marinade.

   Uses 3 tbsp red vinegar · 1 tbsp white vinegar, for mixed sauce · 1 tbsp hoisin sauce · 1 tbsp ground bean sauce · 2 tbsp tomato sauce, or ketchup · 2 tbsp sugar, for mixed sauce · 1/2 cup water, for mixed sauce · 2 tsp potato starch, for slurry

3. 3

   Step 3: Dice the green parts of green onion (1/2 oz) into small pieces. Dice the shallots (1/2 oz). Smash and peel the garlic (3 cloves). Trim off the hard ends and roughly chop. Cut the cucumber (3 oz) into 3 to 4-inch long pieces. Slice in half lengthwise and remove the seeds. Place it flat on the cutting board and cut into thick slices. Repeat for the rest of cucumber.

   Uses 1/2 oz green onion, green parts only · 1/2 oz shallot · 3 cloves garlic · 3 oz cucumber

4. 4

   Step 4: Bring a separate roomy pot or wok of water to a rolling boil and prepare a separate ice-water bath. Loosen the fresh egg noodles (1 lb) before lowering them into the boiling water. The source guide is about 4–5 minutes, until the centre is no longer white/chalky when you break a strand; follow the selected noodle’s package if different. Lift into the ice bath, then briefly return to the hot water for about 5–10 seconds. Drain, toss with the separate 1 tsp noodle oil and transfer to the serving plate. Cook in batches if needed. None of this water comes from the measured marinade, sauce or slurry supplies.

   Boil noodles · 5 minUses 1 lb fresh egg noodles, or one other wide noodle option · Separate boiling water and ice water for cooking/shocking noodles, as needed · 1 tsp cooking oil, for drained noodles

5. 5

   Step 5: Heat a clean wok on high. Once it just begins to smoke, reduce to medium and add the 2 tbsp pork-frying oil. Stir the marinated pork from step 1, spread it in the wok and cook for the source guide of 40–50 seconds, then stir-fry about 30–40 seconds. Raise the heat to high. Put the prepared shallot and garlic from step 3 in the centre and add the separate 1 tsp aromatics oil; cook about 1 minute until fragrant, then mix with the pork. Add the 1 tsp cooking wine and stir. Stir the clean mixed sauce from step 2, taste it before it contacts raw/partly cooked meat and add some or all of the separate 1 tbsp finishing white vinegar only if needed, reserving unused vinegar. Pour in the sauce, bring to a boil while stirring and continue until the pork is fully cooked through (at least 63°C/145°F). Reduce to low, then taste the cooked sauce and add some or all of the separate 1 tsp finishing sugar only if needed, reserving unused sugar. Stir the prepared potato-starch slurry from step 2, pour in slowly and raise the heat, stirring until thickened. Turn off the heat, mix in the 2 tsp sesame oil and allow the fully cooked pork to rest in the hot sauce at least 3 minutes. Pour the finished meat sauce over the cooked noodles from step 4 and garnish with the prepared cucumber and green-onion greens from step 3.

   Uses 2 tbsp cooking oil, for stir-frying pork · Marinated thin pork strips · Prepared diced shallot and chopped garlic · 1 tsp cooking oil, for shallot and garlic · 1 tsp cooking wine · Clean mixed red/white-vinegar bean/tomato sauce · Some or all extra 1 tbsp white vinegar to taste; reserve unused · Some or all extra 1 tsp finishing sugar to taste; reserve unused