1. Make sauce. After autumn, grind soybeans, stir fry, add water, mix well, steam, take them out and knead them into fermented soybean cakes, then put them in a container with a layer of loose hair (or) cover them with straw for fermentation to produce bacteria, then take out the sauce cakes and dry them in winter. You can add Chili noodles and pepper octagonal noodles when adding sauce. When it snows in the twelfth lunar month, hold some pure snow and stir it in a crock. Now you can make oil sauce (soaked in cooked vegetable oil). Last year, Yuezhou sauce sold1kg in 0 yuan, and this year it is bottled 15 yuan. Tang Chi sauce supermarket 15 yuan 1 kg. Zhaotong sauce is a little more expensive, but the guest's face is more eye-catching Cooking tastes delicious. The original sauce is on fire. 2. Deep-fry the sauce, boil the vegetable oil in the oil pan, and add minced meat (minced meat, minced meat) to fry until cooked. When there is no water, spread the minced meat aside, and then add the Chili noodles dipped in the sauce. In order to keep it for a long time, add some garlic paste, stir-fry it, cool it and bottle it. Fried sauce can be used as a steamed bait block (when steaming bait blocks, the fried sauce in a small bowl should be steamed at the same time, and the fried sauce can be used as a "hat" for cooking noodles and rice noodles without getting angry. ? Photo: Left, Tang Chi sauce, right, fried sauce after cooling. ?

Prepare the materials

You can choose lean pork or fat pork belly according to your personal preference. I usually use pork belly as sauce.

Wash the pork belly with warm water, cut it into small pieces, and then chop it into minced meat.

Pour minced garlic into minced meat and stir well for later use.

Sauté ed sauce

Pour the right amount of oil into the pot, heat the oil, add the stirred minced meat and stir fry, add the right amount of cooking wine and stir fry until the minced meat slightly discolors.

Turn off the heat and add a proper amount of Yunnan old sauce (you can also use bean paste and spicy sauce instead)

Stir-fry evenly to avoid burning the pot. You can stir-fry for a long time and stir-fry the oil in the meat, which will not only taste better, but also preserve it for a long time.

Stir-fry well, turn off the fire, cover the pot and stew for a while, and the minced meat will be more delicious.

The wild Yunnan miscellaneous sauce is ready.

Ingredients required: 300g pork, appropriate amount of mushroom feet, ginger 1 slice, appropriate amount of pepper powder, appropriate amount of pepper noodles, appropriate amount of soy sauce, a little soy sauce, a little chicken essence, 4 cloves of garlic, appropriate amount of hot sauce and a little more cooking oil.

Production steps:

Step 1: Wash pork and chop it into minced meat. Soak mushroom feet in advance, wash, squeeze dry and cut into cubes for later use. Peel garlic and ginger and cut into powder.

Step 2: Pour more oil into the pot, add pork and pepper powder, stir fry and dry the water in the meat.

Step 3: Add minced garlic and Jiang Mo, stir-fry until fragrant, add Chili sauce, Chili powder, mushroom feet, light soy sauce and stir-fry.

Step 4, stir fry evenly, add appropriate amount of water and cover and stew for 20 minutes. After the time is up, add a proper amount of chicken essence and dry the soup with strong fire.

This kind of miscellaneous sauce is delicious and salty, and it is best for breakfast or bibimbap. Dried bean curd and pickled mustard tuber can also be added. Or you can use chicken or diced chicken instead of pork. Free play!