Beef sauce with black bean sauce

Ingredients

2 tsp minced peppercorns; 150g black soybean; 350g minced beef; 5 cloves garlic; 1 hour old ginger block; 20g white wine; 10g soy sauce; 150g fried peanuts; 2 tsp allspice; 120g minced chili; 20g white sesame; 40g sweet noodle sauce; 3 tsp sugar; appropriate amount of salt; about 600ML corn oil

Method

Chop the garlic and ginger finely, add to the minced beef, then add 1 teaspoon of sugar, soy sauce and white wine, mix well, marinate for half an hour and stir-fry peanuts and black tempeh. Slightly chop the peanut kernels and pound them slightly. Pour corn oil into the pot. After heating the oil, pour in the ground beef, add ground peppercorns and five-spice powder. Fry over medium heat until the beef turns dark. Turn down the heat and continue frying. Fry until the beef is crispy and the color becomes very deep. Add chopped black soybeans, stir-fry for a few times, then add pounded peanuts, stir-fry evenly, add minced chili pepper, stir-fry evenly, add sweet noodle sauce, 2 tablespoons of sugar, appropriate amount of salt, stir evenly. , sprinkle with white sesame seeds. After cooling, bottle and seal to store the spicy beef sauce

Ingredients

An appropriate amount of fried peanuts; 500 grams of beef tenderloin; 300 grams of sweet noodle sauce; 150 grams of dried chili; 500 grams of salad oil ; Seasonings; green onions; ginger; Sichuan peppercorns; star anise; cooking wine; chicken essence

Method

Remove the fascia from the beef and wash it and set aside, wash the green onions and ginger and cut them into chopped green onions and minced ginger for later use Cut the beef into soybean-sized pieces. Put the meat into a container, pour cooking wine and marinate for a while. Pour water into the pot and heat it up. After the water boils, add washed dried chili peppers and cook for a few minutes until the chili peppers soften. Remove and use to control the water. Grind the chili pepper into fine powder with a machine or chop it into fine powder with a knife. Pour a little oil into the pot. Add the Sichuan peppercorns and star anise. Fry until fragrant. Take out the pot. Pour a little oil into the pot. Add the diced beef and fry until the water is dry and the meat is cooked. Take it out and set it aside in the pot. Pour in 500 grams of salad oil and cook over high heat until it is 50% hot. Pour in the minced chili pepper and stir-fry. Then add the minced ginger. Turn on medium to low heat and continue to stir-fry. After 10 minutes, the chili oil has been boiled out. Wait for the bubbles in the pot to form. If it becomes smaller, it means that the chili pepper water has almost dried up. Add the chopped green onion and continue to stir-fry for five minutes. Add the fried diced beef and stir-fry for another five minutes. Add the sweet noodle sauce and continue to stir-fry for a few minutes until the sauce has penetrated and changed color. Turn off the heat and add an appropriate amount of chicken essence. Stir evenly and cool, then add fried peanuts and stir to make spicy beef sauce