Secret Meat Sauce
1.
Prepare the mashed meat.
2.
Prepare an appropriate amount of bean paste, an appropriate amount of soybean paste, and two small pieces of fermented bean curd.
3.
Drain the oil after the pan is heated.
4.
When the oil is hot, turn off the bean paste and stir-fry for the red oil.
5.
Add meat puree and stir-fry to turn white.
6.
Add the soybean paste and stir-fry evenly.
7.
Add the fermented bean curd and stir-fry evenly.
8.
Add a little bit of chicken essence out of the pot and serve on a plate.
Tips:
Where the birds are nagging:
1. The fat to lean ratio of meat puree is 3:7.
2. When stir-frying the bean paste, it must be low heat, otherwise the paste will turn black.
3. Vegetable oil is best used as the oil, which has a more fragrant taste than refined oil.
4. Fermented bean curd is the key, which can make the meat sauce more complex.
5. If you feel sticky during the stir-frying process, add a little rice wine or cooking wine.
6. Don't put salt in the whole process, because all the seasonings contain salt.