Chinese Food
Old Beijing fried sauce
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Cooking ingredients
Cooking Steps
Step1:All ingredients ~ we can see the approximate proportion ~ garlic powder and onion shreds. In the picture, 1 / 2 ~ in the big bowl, it's dry yellow sauce ~ onion shreds with cooking win
Step2:In the big bowl is the sauce (a bag of dry soya sauce + 40g sweet pasta sauce; if it's thick, add some water) untied by cooking wine. The bottom right corner is oil
Step3:Put oil in the pot and stir two pieces of large materials under a small heat to make the flavor, then add ginger powder and a small amount of green onion; when the ginger and green onion are discolored, put diced meat and stir fry. At this time, change to medium heat; then put sugar in ice. When the diced meat is bright, add two spoons of white wine and stir fry
Step4:Medium and small heat. Pour in the sauce. Keep stirring ~ this process will take about 20 minutes, in order to make the pot unstic
Step5:When the sauce thickens, add minced garlic, shredded onion, and a spoonful of vinegar (or balsamic vinegar)
Step6:Delicious fried sauce out of the po
Step7:Perfect presentatio
Cooking tips:1) use fat and thin diced streaky pork. You'd better not use meat filling to taste; 2) use cooking wine to dry the yellow sauce. It has the smell of wine; 3) fried sauce is a Kung Fu job. During the mixing, you have to keep the fire down to avoid the pot paste; 4) a spoon of vinegar must be used when you leave the pot. You think it's a very authentic old Beijing Sauce Fried. Try it quickly. By the way, eat fried sauce with a light noodle The sauce is not good. It has to be matched with the old Beijing's exquisite noodles and garlic. That's the perfect way to cook and taste.
