How to make multifunctional sauce

After working five days a week, you should be exhausted. When you have a weekend off, you will definitely curl up on the sofa or bed, and your lunch and dinner will be either instant noodles or takeout. As someone like you, are you really not worried about dying young? So, learn to cook something for yourself while you are still healthy. Now, I will teach you how to make multifunctional sauce.

1. Ingredients: onion, ginger, pepper, aniseed, cinnamon, bay leaves, tangerine peel, and fennel seeds.

2. Heat oil in a pan, add cinnamon and star anise, and fry over low heat until fragrant.

3. Then turn to medium heat and add peppercorns, fennel seeds, tangerine peel, bay leaves, onions and ginger. Stir-fry until fragrant.

4. Add dark soy sauce or soy sauce [grade 3 will do]. The amount is determined by the amount of the sauce to be boiled, usually around 30%-50% of the total, and bring to a boil.

5. Add water and bring to a boil, then add salt and sugar to taste and simmer over low heat for 20 minutes.

6. Add chicken essence to enhance the flavor and turn off the heat. Use a strainer to filter out the residue, let it cool and then put it into a bottle. It can be stored for about a week.

After reading this, you will fully understand the detailed methods of making multi-functional sauce. I hope that after you master the method, you can put it into practice as soon as possible. Only by practicing as quickly as possible can you enjoy the pleasure brought by delicious food as quickly as possible.