with soy bean paste, Beijing
By RethaStanton
Ingredients: dried yellow sauce
Recipe Recommendations
- dried yellow sauce appropriate amount
- pork belly appropriate amount
- aniseed appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- MSG appropriate amount
Steps for with soy bean paste, Beijing
1
Prepare pork belly and dried yellow sauce (I am leftover meat from lunch cooking, so I don't use pork belly)
2
Drain the dried yellow sauce with water. Don't make it too thick. It's better to be thinner.
3
Chop the meat into small dices, not too shredded. It's actually okay for you to buy meat filling outside, but the taste is not particularly good.
4
Add starch, soy sauce, sesame oil to the meat, you can also add some pepper water, and add low-flavor
5
Pour the oil into the pan, wait until the oil is hot, add the aniseed. When the aniseed has a fragrance, remove the aniseed. The reason why it is called fried sauce is to fry the sauce with oil until there is no moisture, so you need to put in a little more oil, just add a little more oil than the frying pan.
6
Pour in the meat, wait for the meat to change color, and add some soy sauce to freshen up
7
Then, pour in the yellow sauce that has been mixed before. After adding the sauce, keep stirring, otherwise, it may stick to the pan
8
When all the water and oil in the sauce have come out, turn off the heat and add salt and MSG to season, so that the simple old Beijing fry sauce is ready
9
There must be no water in the container for the fried sauce, so you can eat it for three to five days without any problem.
10
The rice dumplings we eat at home at night are delicious...