Beef Sauce

Name: Beef Sauce
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g beef; 200g onion; 100g garlic; 80g Xianggan; 70g Cooked peanuts; 50g Mustard; 40g ginger; 20g Flower Mushroom; 20g Tempeh; 5g Fungus; 350g Peanut oil; 100g sesame oil; 60g Doubanjiang; 50g Soy sauce; 20g Cooking Wine; 10g Vinegar; 5g Pepper oil; 5g pepper; 5g Chili powder; Some salt

by Refreshment

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

I used to have the beef sauce I made myself when I had a late night snack. Many friends left a message asking how to make it. This issue will be shared with everyone. There are more ingredients in the meat sauce. This can be freely selected according to the preferences of your friends. Put more if you like, or leave it alone if you don't like it. The meat sauce I made is not spicy. Usually fried rice and noodles can be used. If you like spicy food, you can add more chili powder or millet. Many friends ask how to put so much oil. It tastes better, and the storage time will be longer. It is no problem to keep it in the refrigerator for a month. When making the meat sauce, you must be willing to put the oil. It should also be noted that the meat sauce puts a little more salt than usual when cooking, and it tastes saltier.

Beef Sauce

1. Soak the mushrooms and fungus in water, preferably with warm water. You can soak in a short period of time. After the fungus is soaked, it will rise a lot. You only need about 5 grams of dried fungus.

2. Cut beef, onion, mustard greens, dried fragrant, ginger, garlic, soaked mushrooms and fungus into small pieces

3. Ground peanuts

4. Put about 50 grams of peanut oil in the hot pan, then add beef cubes and stir fry. After the beef cubes have changed color, add about 20 grams of cooking wine and stir-fry to get the water.

5. Pour about 300 grams of peanut oil in a hot pan, then add onions and stir fry slowly over medium heat until the onions become dehydrated

6. Add minced ginger, minced garlic, bean paste and soybean paste in low heat and stir fry evenly

7. Add mushrooms, peanuts, mustard greens, tempeh, fragrant dried, fungus, beef, and shrimp skins and stir-fry evenly

8. Add pepper, chili powder and sesame oil and stir fry evenly

9. Add the water, vinegar and pepper oil of the soaked mushrooms and stir fry evenly

10. Cover and cook for an hour on low heat

11. Turn off the heat, put in an appropriate amount of salt, mix evenly and let cool before bottling

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