Lard 1 small bowl of minced meat 250g of dried bean curd (divided into 16 small pieces), ginger powder and appropriate amount of Pixian bean paste, half bowl of sweet noodle sauce (onion with brand) and half package of cooking wine 1/2 teaspoons of seafood soy sauce, 2 teaspoons of soy sauce, light soy sauce 1/2 teaspoons of sugar/kloc-.

The essence of rice noodles: the steps of dried bean paste

Step 1

Choose a slightly thicker dried white tofu, wash it, cut it into cubes, and fry it in a pan until it is golden all around.

Second step

Pixian watercress is chopped on the chopping board in advance. Personally, I don't like to eat large pieces of douban (you can omit this step if you don't mind).

Third step

Before frying the dried bean curd in the pan, leave some base oil, put a small bowl of lard, put a small bowl of chopped Pixian watercress and red oil, stir fry, and put Jiang Mo.

Fourth step

Stir-fry minced meat with cooking wine to remove fishy smell, and add half a packet of onion with brand sweet noodle sauce, seafood soy sauce and soy sauce.

Step five

Stir-fry the dried bean curd before putting it in, add sugar, oyster sauce and a small bowl of water, and cook the sauce over medium heat.

Step 6

All the boiled steam evaporated, leaving only red oil and no water in the pot.

Step 7

Dry it until it is warm, and then put it in a sealed container. When the sauce is completely cold, it can be stored in the refrigerator!

Step 8

This is heavy sauce, no need to add salt! Soak rice noodles with a few spoonfuls of sauce, garlic, coriander, pepper powder, spicy oil, that taste …