Dry fried sauce

Recipe Recommendations

• Liubiju dried yellow sauce 1 bag
• pork belly 250g
• corn oil appropriate amount
• diced green onion appropriate amount
• Jiang 1 block
• hot water appropriate amount
• white vinegar appropriate amount
• soy sauce appropriate amount
• yellow wine appropriate amount
• white sugar appropriate amount
• white pepper appropriate amount
• chicken essence appropriate amount

• sauced
• fried
• three-quarters of an hour
• simple

Steps for Dry fried sauce

1

Prepare the ingredients.

2

Cut the pork belly and belt meat into small dices, ginger, and shallot into fine powder, then cut into slightly thicker onions and leave them when they are finally fried.

3

Remove Liubiju dry yellow sauce with warm water and stir evenly with a spoon.

4

Put less corn oil in the wok first, put the diced pork in and stir-fry, and then add a little white vinegar to stir-fry the fat meat in the diced pork.

5

Stir fry until almost all the oil in the fat meat has been stir-fried, add rice wine and stir-fry.

6

Then add Ben brewed soy sauce and stir-fry.

7

Stir fry the chopped spring onions and ginger.

8

Add the slack soy sauce and add more hot water.

9

Put two spoonfuls of white sugar.

10

Add appropriate amount of white pepper.

11

At this time, add some corn oil to it, turn on a low heat and stir fry with a shovel to avoid burning the pan. If there is not enough water, add some boiling water in the middle for about 45 minutes.

12

When the miso soup is thickened, add the coarse green onions, stir fry for a few times, and then turn off the heat and serve out of the pan

13

A small bowl of fragrant old Beijing dried fried sauce is ready.

Dry fried sauce Make Tips

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