Homemade Mixed Sauce
1.
Minced fat
2.
Lean meat minced
3.
Prepare star anise, sand ginger, bay leaves, aniseed (patted to break the skin), 30 peppercorns, and the two lantern-like spices (let's call it "lantern" in the following, and also break the skin)
4.
Heat the pot with a little oil, try to reduce the oil as much as possible, there will be a lot of oil in the filling
5.
Add star anise, aniseed, sand ginger, "lantern" in oil heat, turn to low heat and simmer until the spices are slightly discolored, add pepper and bay leaves, remove the spice residue after the latter two are discolored
6.
Turn to high heat, add fat stuffing and stir fry, turn to low heat when the moisture is dry
7.
Turning the heat to a low heat is to produce the oil and the filling is not burnt. When the fat filling becomes 60% oil, the meat is so small.
8.
Add lean meat filling, white wine, sugar, stir fry and press to fully disperse the filling, otherwise there will be lumps
9.
After the water dries, boil it on a low heat for a few minutes to make the filling fully absorb the oil
10.
Add the bean paste to a high heat and stir in the red oil (if the heat is not good enough, it is recommended to use medium and small heat)
11.
After the red oil is added, add the ginger.
12.
Add salt, chicken noodles, soy sauce, vinegar, the proportions are lower according to the demographics
13.
This is a comparison with the original simmered sauce. For the noodle sauce, add 1 spoonful of bean paste or add chili powder after the step of sauteing the ginger and spring onions. The simmered sauce is bright red and red. I took it with my mobile phone. The color is not as delicious as the food. , I can’t cope with cooking and taking pictures. It feels so embarrassing. It’s full of the smell of the room. Hey, you slander me. I just ate some stuffed rice and I can’t help but put some in my mouth before cleaning the battlefield.
Tips:
1. The two types of meat must be chopped and fried separately due to different stresses and different heat conditions.
Second, if you don’t like fatty meat, you can mix 40% lard and 60% other oil to stir-fry the lean meat stuffing. If there is no lard color, fragrance and taste, it will be difficult to achieve.
3. My cooking is all based on the feeling of the hand, not heavy, the spoon I use is the most commonly used spoon in Western food
Fourth, it’s rare to have some leisure time to share the method, but I found that posting is more troublesome than my cooking. If there is something unclear, you can directly ask me
