Spicy Beef Sauce

Spicy Beef Sauce

1. Beef with ginger slices, blanched, rinsed, and diced

2. You can leave a small amount of preserved eggs if you don’t like them. I have 20 quail eggs. If you put two duck eggs, it’s fine.

3. Peel the raw peanuts and put them in a fresh-keeping bag. Press a few times with a glass bottle to avoid crushing too much.

4. Chop the dried chili with scissors or buy thick chili noodles directly

5. Put oil in the pot about twice as much as usual for cooking. When the oil is hot, add beef cubes and stir-fry slightly to turn yellow.

6. Beef cubes can be sautéed according to their own taste. If you like hard, sauté more for a while, if you like soft sauté less for a while

7. Stir-fry the beef, add chopped peanuts and stir-fry until slightly discolored

8. Add chili and stir-fry on low heat, the chili is easy to paste, and stir fry quickly on low heat

9. Stir-fry the chili and put it in the preserved egg

10. The preserved egg itself is cooked. Stir-fry it for a while and then pour it into the bean paste. The Haitian bean paste I use, put it in the sauce and stir-fry on low heat until bubbling.

Tips:

Because the bean paste is salty, there is no need to add salt when making it. According to personal preference, beef can also be replaced with squid. It is good to add some mushrooms as a supplement. The sauce can be placed in a glass bottle and put in the refrigerator for a week. It is not a problem. It is convenient to mix rice with noodles.