Formula: Pixian douban 500g peanut butter 100g sweet noodle sauce 100g tomato sauce 100g oyster sauce 100g fried douchi 100g pepper 15g monosodium glutamate 30g chicken essence 30g sugar 30g Jiang Mo 20g minced garlic 40g chopped green onion 80g.

Practice: 1, Pixian watercress chopped into velvet; Steaming peanut butter in a cage; Chop crispy black beans. Put Pixian bean paste, peanut butter, sweet noodle paste, tomato sauce, oyster sauce and crispy lobster sauce into a basin and stir well to form a mixture.

2. Put the wok on fire, stir fry, add salad oil and heat it to 40% to 50%, add ginger rice, garlic rice and chopped green onion and stir fry, then pour the mixture into the wok and slowly push it evenly over low heat. When uniform bubbles appear in the wok and the aroma overflows, add pepper, monosodium glutamate, chicken essence and white sugar, stir-fry evenly, put them into a container from the wok and take them at any time.