做炸酱，六必居的干酱与甜面酱是必不可少的（当然也可以放黄豆酱。）炸酱时，油放少了不好吃，要用油把五花肉煸出油，多煸一会儿，使五花肉更加焦香，肥而不腻。面要自己手擀，菜码要配上七八个。最后半碗面配上半碗菜码，这一碗炸酱面便是老北京的记忆～
To make fried sauce, Liubiju's dry sauce and sweet flour sauce are indispensable (of course, soybean sauce can also be added.) When frying sauce, it is not delicious if you add less oil. You should stir-fry the pork belly with oil and stir it for a while longer to make the pork belly more fragrant, fat but not greasy. The noodles must be rolled by hand, and the dishes must be matched with seven or eight dishes. The last half bowl of noodles is matched with half a bowl of vegetables. This bowl of fried noodles is a memory of old Beijing ~