1

1. Chop the fat and lean meat into dices.

2

2. Cut ginger and garlic into powder.

3

3. Heat the pan and add lard. After the oil is hot, add diced meat and stir-fry slowly, and then add cooking wine.

4

4. After the diced meat is oily, add a small amount of white sugar for color matching, and then add ginger and garlic to continue to stir-fry for fragrance.

5

5. Add a spoonful of semi-garlic sauce, a spoonful of semi-soybean sauce and a spoonful of semi-bean paste, stir-fry the red oil with low heat, then mix the minced meat evenly and simmer, and keep stirring.

6

5. Add a spoonful of semi-garlic sauce, a spoonful of semi-soybean sauce and a spoonful of semi-bean paste, stir-fry the red oil with low heat, then mix the minced meat evenly and simmer, and keep stirring.

7

6. After the sauce tastes fragrant, pour a proper amount of water and continue to simmer slowly. The longer the time, the better.

8

7. When the water is dried, the sauce is fragrant, and the color turns bright and yellowish, it can be taken out of the pot.

9

8. Pour the boiled miscellaneous sauce into a bowl.

1

The recipe of hot and sour seasoning: first, add two spoonfuls of soy sauce, one spoonful of vinegar, one spoonful of ginger and garlic water, a little sugar, one spoonful of red pepper, one spoonful of pepper noodles, half a spoonful of monosodium glutamate and chicken essence, add half a bowl of broth, scald some green leafy vegetables, and finally pick the cooked rice noodles, then spoon a tablespoon of miscellaneous sauce and sprinkle with chopped green onion.