1. Beef sauce with black water and black water tempeh

Ingredients: 2 tsp minced peppercorns; 150g black water tempeh; 350g ground beef; 5 cloves garlic; 1 small piece of ginger; 20 grams of pure grain wine; 10 grams of light soy sauce; 150 grams of fried peanuts; 2 tsp of five-spice powder; 120 g of ground chili pepper; 20 g of sesame seeds; 40 g of soybean paste; 3 tsp of white sugar; appropriate amount of salt; about 600 ML of cooking oil Method:

Chop the garlic and ginger finely, add to the minced beef, add 1 tsp of sugar, some light soy sauce, pure grain wine, mix well, marinate for 30 minutes and stir-fry peanuts and black water tempeh. Slightly chop the black beans, pound the peanuts, and put them into the pot. Pour in cooking oil. After the oil boils, pour in the minced beef, add minced peppercorns and five-spice powder, and fry over low heat until the beef turns dark brown. Turn off the heat and simmer. , fry again until the beef is crispy and the color becomes darker. Add chopped black water soybean, stir-fry for a few times, then add pounded peanuts, stir-fry evenly, add minced chili, stir-fry evenly, add soybean paste, 2 tsp. White sugar, appropriate salt, stir-fry evenly and sprinkle with sesame seeds. Can be sealed and stored after cooling. 2. Spicy Beef Sauce

Materials: appropriate amount of boiled peanuts; 500 grams of beef tenderloin; 300 grams of soybean paste; 150 grams of dried chili peppers; 500 grams of cooking oil; seasonings; spring onions ;Ginger slices; peppercorns; star anise; rice wine; MSG. Method:

Beef, remove muscle fascia, wash and set aside, wash and cut spring onions, ginger slices into green onion segments, set aside ginger foam, cut beef into soybeans Put the meat cubes into a container, pour rice wine and marinate for a while. Fill the pot with water to make it easy to get angry. After the water boils, add washed dried chili peppers and cook for a few minutes until the chili peppers become loose. Drain the water and use a wall breaker to break the chili peppers. Grind it into powder, or chop it into powder with a knife. Pour a small amount of oil into the pot. Add peppercorns. Fry the star anise until fragrant. Remove it. Pour a small amount of oil into the pot. Add diced beef and stir-fry until the water is dry and the meat is cooked. Pour 500 into the reserved pot. Heat cooking oil until it is 50% hot. Pour in the minced chili pepper and stir-fry. Then add the minced ginger. Turn on medium heat and stir-fry again. After 10 minutes, the chili oil has boiled out. Wait for the bubbles in the pot to shrink. The chili water is similar to stir-frying. Add the chopped green onions and stir-fry for another five minutes. Add the fried diced beef and stir-fry for another five minutes. Add the soybean paste and stir-fry again for a few minutes until the sauce is absorbed and loses color. Turn off the heat. Add an appropriate amount of MSG and stir evenly to cool. After it is transparent, add the fried peanuts and mix. 3. Spicy beef sauce

Ingredients: 360g minced beef; 500g bean paste/dried yellow sauce; 200g green pepper; 50g spicy millet; 60g vegetable oil; minced garlic 25g; 2 green onions; a small amount of minced ginger; 40g sugar. Method:

Prepare the raw materials in advance, chop the peppers, mince the onions and garlic. When the peppers, especially the millet, are spicy, your hands will be hot. Do not rub your eyes, or wear gloves as much as possible. Pour the vegetable oil into a large pot, heat it, add the beef mince and stir-fry until the color fades, then add the peppers, onions and garlic together. Stir-fry, add all the sauce, stir-fry evenly, then simmer, stir-fry frequently to avoid burning the bottom (novice pot cookers don’t seem to have this problem, but stir-frying can remove unnecessary moisture in the sauce). Wait until the beef sauce becomes thicker. When it becomes thicker and has bubbles, add sugar, stir well and add a small spoonful of chicken powder before serving, or you can omit it.

(You can taste it. If the taste is light, you can add a little salt appropriately, but it is usually salty enough)