If you want to think about the ingredients while frying, you can use local ingredients. If you like spicy food, you can add some shredded peppers or chili noodles. If you like sesame, add some pepper powder. I originally liked Zanthoxylum bungeanum very much, but I had Zanthoxylum bungeanum grains and ran out of powder. I was still very keen on Zanthoxylum bungeanum grains, but my husband didn't like them, so he didn't put them in it. However, it is best to add powder. The granules are inconvenient to eat and will always bite. If you add granules, it is best to fish out the granules after the first oil is used and then add the meat.
In addition to the seasoning, the most important thing about this beef paste is the frying time. Wait until it cools a little before eating. It will taste delicious. You can put some rice noodles, noodles, rice cakes, etc. in usually. You can also put some in when cooking or making soup to enhance the flavor.
Mankouxiang beef sauce
Recipe Recommendations
- garlic cloves 3-4 flap
- Jiang a small piece
- spiced powder a teaspoon
- cumin powder One-third teaspoon
- ketchup a tablespoon
- white sesame half a tablespoon
- soy sauce half a tablespoon
- white granulated sugar half a tablespoon
- black pepper One-third teaspoon
Steps for Mankouxiang beef sauce
1
Put oil in the pan (more oil is easy to preserve). After the oil is heated, add the Pi County bean paste, minced garlic, minced ginger, five-spice powder, and cumin powder. Stir fry for a while over high heat. When the aroma begins to grow, add white sesame seeds, stir fry twice, and immediately add the minced meat to prevent the sesame seeds from getting too fried.2
Turn to medium heat, stir fry for a while, and add the remaining ingredients: white sugar, black pepper, ketchup, and soy sauce. Stir fry for about half an hour until the meat is fragrant and the meat will slowly dry. This kind of meat sauce has both meat aroma and sauce aroma, and it will last for a long time.