What is the recipe of Lao Gan Ma

Lao Gan Ma is not unfamiliar to many people. It is also a common food to go with rice in life. There are many ways to make Lao Gan Ma, and when making Lao Gan Ma, the selection of ingredients is very particular. If you want to make the most authentic Lao Gan Ma, you must pay attention to the recipe, and you must also be very particular about the heat when frying Lao Gan Ma. So what is the recipe for Lao Gan Ma?

1. Method 1

1 small bowl of fresh broad bean paste, 25 grams of dried shrimp, half a spoonful of rice wine, 14 spoonfuls of fine salt, a little sugar, a trace amount of MSG, 3 spoonfuls of peanut oil, a little sesame oil and chili oil, and trace amounts of chili powder and pepper powder. Soak the dried abalone in rice wine and water for about 30 minutes to make it swell; wash the pot, add peanut oil, heat the oil to 70% hot, add broad beans and stir-fry, add dried abalone, fine salt, sugar, and MSG, stir-fry until the flavors are absorbed, then add chili powder, pepper powder, and sesame oil, mix well, then remove from the pot and serve in a bowl. This sauce is spicy, fresh and delicious, appetizing and refreshing. When making it, the bean curd must be stir-fried quickly with hot oil to prevent it from turning yellow easily. Do not add water, do not fry it until it is burnt, and do not thicken it with starch, in order to ensure the refreshing and fragrant taste of the sauce.

2. Method 2

300 grams of beef, 1 bag of Taihe fermented black beans, 50 grams of coarse chili powder, 1 teaspoon of sugar, 10 grams of Sichuan pepper powder, 10 grams of five-spice powder, dark soy sauce, cooking wine, chicken essence, 20 grams of peanuts, half a scallion, 3 garlic cloves, 1 ginger, 10 grams of sesame seeds, and a few drops of Maggi juice. Wash the beef and cut it into thumb-sized dices. Marinate with a little dark soy sauce, five-spice powder and cooking wine and marinate for 30 minutes. Use a knife to smash the peanuts into two halves, cut the green onions into granules, and cut the ginger and garlic into granules. Add 300 grams of cooking oil to a frying pan, wait until the oil bubbles disappear, turn down the heat, add the beef, ginger and garlic granules and stir-fry. Turn to medium-low heat again, and stir-fry the beef until it is almost dry (just like beef jerky, it should not be too dry, but should still have some moisture, which is better), then add fermented black beans, a little dark soy sauce, sugar, pepper powder, and chili powder and stir-fry together. The fermented black beans must be stir-fried until they are loosened. After frying, add peanuts and sesame seeds and fry for 1 minute (don’t burn them). Finally, add onion granules, chicken essence and Maggi sauce. Cool and then can. You can eat it as you like, with steamed buns and rice, it’s so delicious.

3. Method 3

Mix the fermented black beans with a small amount of cooking oil and steam them for 20 minutes. Crush the steamed black beans with a spoon, and choose the degree of crushing according to your favorite taste. Fry the dried chilies and Sichuan peppercorns in a pan over low heat until fragrant. After cooling, crush it, mix with cooked peanut crumbs, cooked soybean flour and cooked sesame seeds, and set aside. These are used to enhance the fragrance, you can choose to add or not. Use the oil used to fry the onion and ginger to stir-fry the fermented black beans on low heat until fragrant. Add the crushed dried chilies and Sichuan peppercorns and stir-fry until fragrant. Add the mixture of peanuts, soybean flour, and sesame seeds and stir-fry until fragrant. Add dried chili powder, stir-fry until fragrant, add appropriate amount of sugar, salt, a little bit of soy sauce, add appropriate amount of boiling water, and bring to a boil.