How to make homemade sauce

Disease comes silently, and it is very likely caused by us always eating out indiscriminately. We should take this as a lesson. The following is an introduction to homemade mixed sauces, and we will cook by ourselves in the future.

1.1 Chop lean meat

2.2 Chop the fat

3.1 Heat a pan and add a little oil. Try to use less oil as the filling will have a lot of oil.

4.2 Prepare star anise, sand ginger, bay leaves, star anise (smash the skin), 30 peppercorns, and the two lantern-shaped spices (hereafter called "lanterns", also smash the skin)

5.1 Turn to high heat and add fat filling and stir fry. Turn to low heat after the water is completely dried.

6.2 Add star anise, aniseed, sand ginger and "lantern" into the hot oil, turn to low heat and simmer until the spices change color slightly, add pepper and bay leaves, and remove the spice residue after both of them change color

7.1 Add lean meat, white wine, and sugar, stir-fry and press to make the filling fully spread, otherwise there will be lumps.

8.2 Turn to low heat to release oil and prevent the stuffing from burning. When 60% of the oil is released from the fat stuffing, the meat pieces look very small.

9. After the water is dry, simmer over low heat for a few minutes to allow the filling to fully absorb the oil.

10. Add the bean paste and fry the oil over high heat (if you are not sure about the heat, use medium or low heat).

11. After the oil turns red, add ginger and chopped shallots and sauté over high heat until fragrant

12. Add salt, chicken powder, soy sauce, and vinegar. The proportions should be based on your taste.

13. This is a comparison with the original臊子酱. You can add 1 more spoonful of bean paste to the noodle sauce or add chili powder after frying the ginger and scallions. The臊子酱 is bright red. I took the photo with my mobile phone. The color is not as fresh as the original color of the food. It’s a bit hard to cope with taking pictures while cooking. I feel so embarrassed. The whole room is filled with fragrance. Hehe, I’m so greedy. I just ate the rice and couldn’t help putting some in my mouth before cleaning up the battlefield.

Today I would like to introduce to you the homemade mixed sauce that I have collected for many years. I hope it will be welcomed and liked by you. If you are interested, please follow my method to make it.