Braised lentils in old Shanghai sauce

This is the practice of authentic old Shanghainese, not the foreign mashing method of enlarging garlic.

Ingredients

Purplelentils 1 catty

Sweetnoodlesauce 1 spoon

Sugar 1 scoop

oil amount

Wash the purple lentils
Peel off the old tendons
Pinch off one end first and pull out the old tendons
Then the other end is also pinched off and the old tendons are stripped off
That's it
All the red lentils should be peeled clean of the old tendons
Some lentils will crack open to reveal plump beans, so it's okay to wait until they are burned together.
Add oil to a hot pan, and when the oil temperature is about 60% hot, add the drained lentils.
Turn on medium heat and stir-fry the lentils constantly.
Stir-fry until the lentils are slightly skinned.
Remember, it must be sweet noodle sauce, not bean paste or soybean paste!
Add a spoon of sweet noodle sauce.
Continue to stir-fry well.
Heat the water halfway to the ingredients.
Add a light teaspoon of sugar
Stir-fry well, reduce to low heat and simmer for about 15 minutes.
When the time is up, open it and taste it. Beans must be cooked and simmered thoroughly.
Turn on the high heat, reduce the juice slightly, and then you can remove from the pan.