How to make miscellaneous sauce

1. Chop the fat and lean meat into cubes.

2. Cut the ginger and garlic into minced pieces.

3. Heat the pot and add lard. After the oil is hot, add the diced pork and stir-fry slowly over medium heat, then pour in the cooking wine.

4. After the diced meat is oily, add a small amount of sugar to adjust the color, then add ginger and garlic and continue to stir-fry until the aroma is released.

5. Add one and a half spoons of garlic sauce, one and a half spoons of soybean paste, and one and a half spoons of bean paste, stir-fry over low heat to produce red oil, then mix the minced meat and simmer slowly, stirring constantly.

6. Add one and a half spoons of garlic sauce, one and a half spoons of soybean paste, and one and a half spoons of bean paste, stir-fry over low heat until the red oil comes out, then mix the minced meat and simmer slowly, stirring constantly.

7. After the sauce is fragrant, pour in an appropriate amount of water and continue to simmer slowly. The longer the better.

8. When the water is boiled away, the sauce becomes fragrant, and the color turns oily and slightly yellow, it is ready to be served.

9. Pour the cooked miscellaneous sauce into a bowl.

10. How to prepare hot and sour condiments:

First add two spoons of soy sauce, one spoon of vinegar, one spoon each of ginger and garlic water, a little white sugar, and a spoonful of red oil into the bowl. Chili,... Steps for making miscellaneous sauce

1. Chop the fat and lean meat into cubes.

2. Cut the ginger and garlic into minced pieces.

3. Heat the pot and add lard. After the oil is hot, add the diced pork and stir-fry slowly over medium heat, then pour in the cooking wine.

4. After the diced meat is oily, add a small amount of sugar to adjust the color, then add ginger and garlic and continue to stir-fry until the aroma is released.

5. Add one and a half spoons of garlic sauce, one and a half spoons of soybean paste, and one and a half spoons of bean paste, stir-fry over low heat until the red oil comes out, then mix in the minced meat and simmer, stirring constantly.

6. Add one and a half spoons of garlic sauce, one and a half spoons of soybean paste, and one and a half spoons of bean paste, stir-fry over low heat to produce red oil, then mix the minced meat and simmer slowly, stirring constantly.

7. After the sauce is fragrant, pour in an appropriate amount of water and continue to simmer slowly. The longer the better.

8. When the water is boiled away, the sauce becomes fragrant, and the color turns oily and slightly yellow, it is ready to be served.

9. Pour the cooked miscellaneous sauce into a bowl.

10. How to prepare hot and sour condiments:

First add two spoons of soy sauce, one spoon of vinegar, one spoon each of ginger and garlic water, a little white sugar, and a spoonful of red oil into the bowl. Chili pepper, a small spoonful of pepper noodles, half a spoonful each of MSG and chicken essence, add a small bowl of broth, blanch some green leafy vegetables, finally add the cooked rice noodles, then scoop a large spoonful of miscellaneous sauce, sprinkle with chopped green onion and serve.