Practice:

1. Ingredients: 100 grams of Pixian bean paste, 100 grams of Four Seasons Bao young smooth peanut butter, 200 grams of sweet noodle sauce, oyster sauce a spoon, pepper, a little rock sugar, minced ginger, minced garlic, minced green onion, 30 grams of dried red chili peppers chopped, vegetable oil, balsamic vinegar.

2. Mince the bean curd into a puree, and peanut butter, sweet flour sauce, oyster sauce together in a basin, mix well into the mixture.

3. Heat a pan, pour oil, oil should be more, oil is hot, first under the minced ginger, minced garlic, minced onion, minced chili pepper stir-fried, and then pour the mixture into the pan, and then with a small fire, slowly push the spatula can be.

Tips:

1. When making the sauce, do not stir or stir-fry, but slowly push well.

2. When the pan is bubbling evenly and fragrant, add the pepper and rock sugar and mix well.

3. The sauce is red and bright with a mellow flavor. Wait for it to cool naturally and then put it into jars, taking care to seal it.