Mung bean starch: appropriate amount
Black fermented soybeans (Douchi): appropriate amount
2. Continue until the white color turns transparent, then turn off the heat.
3. Pour the jelly into a prepared container to cool, then store in the refrigerator overnight. It can be consumed the next day. If you cannot wait, it is ready once it has cooled completely. 4. Preparation of fermented soybean paste: The ratio of black fermented soybeans to Pixian broad bean paste is 2:1. Chop both ingredients separately. Add oil to the pot; use a generous amount for better aroma. Once the oil is heated, stir-fry the Pixian broad bean paste until fragrant. 5. Then add the black fermented soybeans and minced ginger, stir-frying until aromatic. 6. Season with sugar and chicken essence. Finally, add a water-starch mixture to thicken the sauce. 7. After cooling, it becomes an essential seasoning for Sichuan Northern Cold Noodles—the fermented soybean paste. 8. In addition to the essential fermented soybean paste, other seasonings for Sichuan Northern Cold Noodles include scallions, minced garlic, minced ginger, soy sauce, sesame oil, salt, vinegar, Sichuan pepper powder, chili oil, sugar, and toasted sesame seeds. Cut the prepared jelly into strips. Mix all the seasonings together and pour over the jelly strips. Toss well to create the delicious Sichuan Northern Cold Noodles!