main ingredient

sauce beans

15g

auxiliary material

oil

3g

red bean paste

3g

ginger

15g

sugar

2g

green onion

.

2. Cut the green onion, wash the ginger and slice. There are two kinds of ginger in the market, one is bigger, and this kind of ginger is yellowish in color and spicy but not fragrant; The other is Xiao Jiang, which we call "Stupid Ginger". It is about the thickness of thumb. After being cut, the meat is golden in color and tastes fragrant and spicy.

3. Pour oil into the wok. Since it is braised in oil, the amount of oil is indispensable. When the oil is hot, add ginger slices and shallots and saute until fragrant.

4. Dig in the red bean paste and stir-fry the red oil with low heat.

5. pour in the bean paste, stir-fry evenly on low heat to make it covered with sauce.

6. Pour in clear water (if the bean paste has been steamed in the steamer, it doesn't matter whether it is drained or not) and add in white sugar.

7. Simmer and fry on low heat until the sauce is thick and the beans are soft, and turn on high heat to collect the juice.