Shu Wang casserole secret sauce steps are as follows:

Materials: 1000g of dried white beans, Pixian Douban sauce 150g, butter (red 99) 100g, onion a, garlic cloves two, ginger a small piece of 20g or so, star anise 2-3 (depending on the size), about 3 pieces of fragrant leaves, white buckle 2, 1 grass nut, 1 cardamom, 1 small piece of cinnamon, 10g of salt, 3g of chicken essence, 2g of thirteen spices, 10g of sugar.

Shu Wang casserole secret sauce practice

1, such as the ingredients list, with the main ingredients. Cut off the green onion, garlic, ginger slightly patted for flavor. As shown in the picture:

2. Wash and dry the dried beans and cut them into one-centimeter-square particles and set aside. As shown in the picture:

3, frying pan into the rapeseed oil, to just missed the dried beans as appropriate.

4, the oil boiled to 8 into the heat, pour onions, ginger, garlic spices and other fried, discoloration, fish out and spare. The oil does not have to be poured out.

5, pour into the dried beans, turn to medium heat, dried beans fried to golden brown out of the spare.

6, dried beans state as shown in the picture:

7, medium heat into the beef base, bean paste. Stir-fry until the butter is thoroughly blended with the bean paste.

8, pour in the previously reserved onion, ginger, garlic spices and so on.

9, pour in the fried dried beans stir fry on medium heat, 5 minutes or so. Add, in turn, salt, chicken essence, thirteen spices, sugar and so on. Stir well, cover the pot and turn to low heat to taste, 3 minutes after the pot.

10, pour into the container, pick out the green onion can be better preserved. Allow the temperature to drop to about 50 degrees, and store in an airtight, corrosion-resistant container in the refrigerator.

11, to the oil did not over the dried beans stored longer.