Fried sauce, usually used as an auxiliary ingredient of staple foods such as Zhajiang Noodles, generally includes minced meat fried sauce, egg fried sauce and vegetarian fried sauce. The main ingredients of fried sauce are minced meat, dried bean curd, onion, garlic and ginger.

Wash the dried bean curd, cut it into thin slices, and then cut it into fine powder. Chop garlic and ginger. Add 3 tablespoons medium hot oil to minced meat and dried bean curd and stir-fry until fragrant. Stir-fry Jiang Mo, minced garlic and chopped green onion in the remaining oil, then pour minced meat and dried bean curd, cook with low fire, and stir-fry with seasoning. The most authentic fried sauce is cooked fried sauce, which is full of meat and fragrant beans. If it is not this compound fragrance, it is not successful. Only a single fragrance, or the smell of raw bean paste, is a failure.

The basic method of beef deep-fried sauce: according to three people, chop the diced beef, chop the ginger, mince the onion and make the bean paste. Take the lard out of the pan, add cold oil and sauce, stir fry with a shovel, and don't paste the pan. Stir-fry until the sauce is fragrant and the beans are fragrant. Add diced beef and continue to stir-fry. Add Jiang Mo and a little chopped green onion. When the meat is fragrant, add appropriate amount of boiling water until it is porridge-like. Simmer over medium heat, and be careful not to paste the pot. Thicken for 20 minutes, add the remaining chopped green onion, turn off the heat and take out the pot.