Garlic minced meat sauce
2 pieces of lean meat/10 cloves of garlic/1 tbsp of oyster sauce.
1 tablespoon soy sauce/1 tablespoon soy sauce/appropriate amount of oil.
1. Chop lean meat into minced meat and garlic into minced garlic. Hot pot, peanut oil, fried garlic.
2. When the garlic is golden and fragrant, add minced meat and stir fry. When the color changes, add oyster sauce, soy sauce and stir-fry for about 2 minutes, and serve.
3. Before cooking, add salt according to personal taste.
Mushroom fry sauce
Mushrooms/pork belly/green onions/cooked peanuts
Cooked sesame/soy sauce/soy sauce/sugar/Laoganma
1. Cut chopped green onion. Peel and crush cooked peanuts, and prepare a little cooked sesame seeds; Chop pork belly; Wash and dice mushrooms for later use; Put oil in the hot pot. When the oil is hot, stir-fry the minced meat until it looks slightly yellow.
2. Pull the meat foam aside, stir-fry the chopped green onion with low fire and stir well; Pour in diced mushrooms, stir-fry until soft, add Laoganma Douchi sauce, add soy sauce, soy sauce and sugar, and cook for 5 minutes. 6 minutes, sprinkle with sesame seeds and peanuts, turn off the heat and stir well.
Garlic sauce
Lean meat 300g/garlic moss150g/onion
Salt/soy sauce/soy sauce/cooking wine/starch
Pepper/sesame oil/ginger
1. Wash garlic moss and cut it into small pieces, cut onion and onion leaves into sections respectively, and slice ginger.
2. Cut the lean meat into small pieces and marinate it with soy sauce, soy sauce, cooking wine, starch and a few drops of balsamic vinegar for 20 minutes.
3. Before frying, pour in proper amount of sesame oil and mix well. When the pot is hot, add onion and ginger slices, saute until fragrant, then add diced meat and stir fry.
4. Add a small amount of soy sauce to color, stir-fry until the diced meat is completely discolored, and then serve it for later use.
5. Pour garlic moss directly into the original pot, add salt and stir fry a few times, add a little boiling water and stir fry until garlic moss turns green.
6. Add the diced meat before, stir well, then add onion leaves, drop a few drops of balsamic vinegar, turn off the heat and turn well.
Assorted mushroom sauce
Agaricus blazei Murill/Pleurotus eryngii/Seafood Mushroom/Tricholoma
Mushroom/star anise/cinnamon/onion/ginger
Garlic/soy sauce/sweet noodle sauce/bean paste
Light soy sauce/rock sugar/pepper/cooked sesame seeds
1. Soak dried Agaricus blazei Murill in clean water for 10 minute, then soak it in a small bowl of clean water overnight to prepare the mushrooms to be diced, and dice the soaked Agaricus blazei Murill, and use the soaked water for later use.
2. Pour oil into the pot, add more oil, add ingredients and fry for a few minutes. Pour in diced mushrooms and fry them over low heat. When the steam is almost dry, add ginger, onion and minced garlic and stir fry, then add three sauces and stir fry evenly.
3. Pour in the right amount of soy sauce and rock sugar, pour in the water soaked with pine mushrooms, and fry for about 20 minutes. Pour in cooked sesame seeds and pepper powder and mix well before taking out.
Spicy beef sauce
360g lean beef/500g soy sauce/25g minced garlic.
2 shallots/a little Jiang Mo/200g pepper.
50g of millet pepper/60g of edible oil/40g of sugar.
1. Slice the lean beef first, then shred it, and finally cut it into small pieces. Chop pepper, onion, ginger and garlic.
2. Pour the cooking oil into the pot and heat it. When the oil is hot, add beef and stir-fry until it is scattered and discolored.
3. Add pepper, onion, ginger and garlic and stir fry together. Then pour in all the sauce. After frying, cook on low heat, stir-fry from time to time to prevent the pot from burning.
4. When the beef sauce becomes thick and bubbling, add sugar and stir well.
5. Use sterilized and dried glass bottles. Bottle the sauce while it is hot, then pour it back and cook for more than half an hour.