500 grams of pork stuffing

Zhaotong sauce 150g ~ 200g

Garlic head

Ginger and garlic

Appropriate amount of white pepper

An octagon

Proper amount of edible oil

How to make Zhaotong rice noodle sauce?

The hot pot is cold and oily. I am a 20cm milk pot, and the oil covers the whole bottom of the pot. Add star anise, stir-fry until fragrant and black, and take out.

Add ground Jiang Mo and minced garlic and stir-fry until fragrant.

Add meat and stir-fry until it is granular and white in color.

Pour the whole bag of Zhaotong sauce, 150g or 200g. Continue to stir fry, and each piece of meat is covered with sauce.

Sprinkle with white pepper, a little casual. I put 1/3 bottles, because our family can eat spicy food, and we only dig a little sauce every time we take it.

Add about 1/4 cold water to the whole meat sauce, stir well, cover and boil, then turn to low heat for 15 to 20 minutes until the soup is thick, turn off the fire and box. It will last for about a week or two in refrigeration. I usually freeze it. When I eat it, I poke it with a fork and take a small piece.