Beef I chose is steak meat, the reason why I chose it is because more fat fat, so that the sauce is not firewood, will be more fragrant. The rest is the seasoning, Pixian bean paste, soybean paste, each moderate amount, crushed peanuts, cooked sesame seeds is to enhance the aroma with. Salt, sugar, cooking wine, ginger and millet chili seasoning. Do a good job of beef sauce, take a clean glass bottle without water and oil sealed preservation, put the refrigerator can usually be stored for about 15 days, in the middle of taking out to eat, with a spoon to scoop out and then cover tightly, spoon do not dip in the water, try to minimize the beef sauce and the air, water contact, you can extend the shelf life.

None of the sauces tasted as good as mine, it tasted a bit like a certain brand of beef sauce from Shaanxi, but more flavorful than that one. My friend also said he's bought it several times from Headline as well, but none of the flavors are as mellow as mine. Fry out the flavor of the chili pepper and pepper fish out do not, you can also use chili powder instead, but there is no such spicy flavor, this practice is not to be spicy, but to "spicy" chili powder is difficult to control, a little bit of heat on the paste pot

First of all, there are many kinds of flavors of beef sauce: mushroom beef sauce, Laogai Maamou beef sauce, spicy beef sauce, black bean paste, beef sauce, beef sauce, beef sauce, beef sauce and so on, and so on, and so forth, and so on. Of course, these different types of beef sauce are basically the same, but with the addition of one more favorite ingredient. One kilogram of fat and lean beef, one large plate of peanuts, one large handful of black or white sesame seeds. Sweet noodle sauce (onion partner) 1.5 bags, a small handful of pepper (can not be too numb, or eat the mouth shivering), a large chili pepper (according to their own tastes), cumin powder a spoon, thirteen spices a spoon.

The yellow sauce and sweet flour sauce put together with water into a thin porridge-like; ③ hot pan hot oil, the best butter, followed by lard. Sautéed onions first, then add beef, ginger and chili pepper sautéed, pour into the sauce, boil to a small fire to simmer for half an hour. Simmer to thick when the aroma of the nose, out of the pot loaded, you can mix all the rice to remove the sinew of beef washed, cut into small dices, mushrooms cleaned and cut into small dices, millet chili, ginger, garlic cleaned and chopped, peanuts fried and rolled into peanut crumbs, the dried chili pepper washed and cleaned, boiled with water, boil until the chili pepper becomes soft, fished out of the water, drained, and chopped with a knife.