Illustration of homemade beef Laoganma sauce 1 1. Cut beef. Those who like fine minced meat can be chopped. Personally, I prefer granular meat. Chop ginger and garlic for later use. Black lobster sauce is ready. As for whether the lobster sauce is chopped or not, it is decided by personal preference.

Explain the practice of homemade beef Laoganma sauce 22. Please forgive me for forgetting to take pictures in the middle. I'll put it in words. Cool the oil in a cold pot. When the oil is ripe, stir-fry the beef. At the same time, pour in onions. In fact, because there is a lot of oil, it should be a bombing here. Fry for 3 to 5 minutes. If you like hard meat, fry it more. If the diced meat is big, fry for 2-3 minutes. Meat is easy to cook anyway. Whether the meat is dry or soft depends on your own preferences. You can stir-fry it. Then take out the beef and onions, discard the onions and leave the oil in the pot. Stir-fry lobster sauce in oil pan, add Jiang Mo and minced garlic and stir-fry. Add the fried beef. Add chopped cooked peanuts and stir-fry cooked white sesame seeds. Turn off the heat, add sugar, add pepper noodles and pepper noodles after saccharification, and turn off the heat. Stir fry evenly.

Illustration of homemade beef Laoganma sauce 33. Try it. Usually, there is no need to add salt after adding douchi, but the salt content of different douchi is different. Appropriate amount of salt and monosodium glutamate can be added according to the existing taste. I didn't add other flavors to mine, because it was already delicious.

Illustration of homemade beef Laoganma sauce 44. Put it in a bottle, pay attention to the air when you put it in, that is, press it tightly, put it in a solid state first, and finally pour the oil in. Actually, I think I'm still a little short of oil here. At the end of frying, only the bottom of the pot has a little oil, but after bottling, the oil comes out when you press it.