Private Meat Sauce

Name: Private Meat Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bottle Soy sauce; 1/2 bag Dry yellow sauce; 3 to two Minced pork; Some Chicken fat; 1 Green onions; 2g salt; 1 head garlic; 3 slices ginger; Some Cumin powder; 1 tablespoon Cooking Wine; Some pepper powder; 4 tablespoons White sesame; Some Chili powder; 2 tablespoons Pixian Doubanjiang

by Ceggie

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This is what my grandma used to cook for us when we were young. Every time we have it, our children can eat several steamed buns. It is the most missed taste in childhood!

Private Meat Sauce

1. Prepare the ingredients you need.

2. Put the whole chicken fat into the pot until all the oil is fried, remove the oil residue, and set aside for later use.

3. After mincing the meat, add cooking wine, salt, oyster sauce, and pepper powder, mix well, and set aside for later use. You must put less salt, because the sauce itself has a salty taste.

4. Cut the scallions into chopped green onions, and chop garlic and ginger into minced shapes. Set aside for later use.

5. Finely chop the Pixian bean paste.

6. Put the Pixian bean paste into the hot oil and stir fry to get the red oil.

7. After the red oil is fried, add pepper powder, chili powder, cumin powder and fried white sesame seeds (all according to personal taste), and stir-fry until the aroma comes out.

8. Add chopped green onion, minced ginger, and minced garlic until fragrant, and stir-fry for a little longer to let the flavor fully develop. If you have fresh red pepper, you can dice it and stir fry together.

9. Then add minced meat and stir fry.

10. After the minced meat is evenly fried, put in the dried yellow sauce pre-prepared with water, and fully fuse it with the previously put ingredients.

11. Add the soybean paste and stir fry for a few minutes.

12. When it comes out of the pan, put the sesame seeds again and stir-fry until it blends with the sauce.

Tips:
The key to this sauce is chicken sauce. Secondly, all ingredients need to be fully stir-fried with the sauce. In addition, in the process of frying the sauce, except for the salt when marinating the meat, there is no need to add salt at other times.