The most important thing about jajanjangmyeon is its sauce.

In the past six months, Lin Yan has also studied many sauces.

Scrapped a lot of good things.

After all, she remembers the recipes on the surface of many sauces, but the specific operation method is not very clear.

She can only try little by little, tinkering with it whenever she has time.

A while ago, I tried to fry and grind soybeans, and finally fermented them to make a dry yellow sauce.

It just so happens that you can try it and make jajanjangmyeon.

Cut the fat and lean pork belly into small cubes, not too big and not chopped.

Heat the oil, add the chopped green onions, ginger and star anise to stir-fry until fragrant, then add the minced meat and stir-fry until the diced meat changes color, then pour in

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