1. Chop the Pixian Douban with a knife;
2. Put oil in the wok, add beef filling and stir fry;
3. When stir-frying until the color is slightly changed, add a little Shaoxing wine;
4. Continue to stir fry until all discoloration;
5. Fill out the fried beef filling;
6. Put oil in the wok again, the amount of oil is a little more than usual when cooking, add Pixian Douban and stir fry;
7. Stir fry on low heat until the red oil comes out, add the sweet noodle paste and soybean paste;
8. Stir-fry evenly, add beef filling;
9. Stir-fry evenly, add tomato sauce;
10. Simmer slowly on low heat, and stir-fry continuously with a spatula to avoid mashing the pot;
11. After ten minutes, put the 2 scoops of rock sugar in the picture;
12. Continue to stir-fry until the rock sugar is completely melted, add the white sesame seeds, stir well and turn off the heat.
13. Put it in the fresh-keeping box while it is hot, let it cool completely, and store it in the refrigerator.
Tips:The stir-fry sauce must be simmered slowly, and stir-fried continuously to avoid sticking to the pan.
