2. Heat the bottom oil in the pot and add 150g chicken oil. The oil is hot, stir-fry the fat. You can't put fat meat and lean meat in gravy. You should fry the fat first. The oil from the fat is very fragrant, and then slowly fry the lean meat. After the lean meat is fried, take out the meat for later use. When frying meat, too much fire will cause the meat to dry and harden, which will affect the taste.

3. Put ginger first, then garlic. Stir-fry until slightly yellow, add onion and stir-fry until slightly yellow (onion should not be fried too much), and then remove onion, ginger and garlic.

When the oil temperature rises to 50-60%, the bean paste should be fried with low fire and the spoon should be constantly stirred. Generally, it should be decocted with slow fire 10 minutes or so.

5. Add more than half a spoonful of cooking wine, less than half a spoonful of soy sauce, a little vinegar, more than half a spoonful of carved wine and a proper amount of soy sauce after frying. After mixing well, add proper amount of salt, a little monosodium glutamate, and add broth. After the pot is boiled, skim off the foam and turn to low heat.

6, add soy sauce to color, add salt, add a little monosodium glutamate, and a little sugar. Stir well, then pour in the meat, ginger, onion and other materials, and the meat clinker will be fine after crossing the street.