Ingredients: Pixian 25g, 25g of freshly sliced chili, 10g of sweet sauce, 5g of pepper, 10g of pepper, a number of dried beans, a number of diced meat

Note:

1, from the beginning of the diced meat, be sure to keep stirring the whole process, or else the paste pot sticking to the pot on the trouble.

2, diced meat is best 2/3 hand cut, can eat the real material, 1/3 with a little fat meat, can be part of the oil.

3, fried Pixian bean, must be more oil. For one thing, you can reduce the phenomenon of sticky pot paste pot; for another, more oil can be filtered through a sieve, another bottle, that is, red oil. In the future, stir-fry, noodles, hot pot can be used.

4, and then take, be sure to use a spoon without oil and water.

5, do not be afraid of dried beans fried too dry, in fact, also remove the water in the dried beans. So that the meat sauce contains almost no moisture, to extend the preservation time. And then when making rice noodles, dried beans will absorb the juice in the rice noodle soup and become soft.

Steps -

1, hot pan cool oil, pour into the diced dried beans, stir fry until the skin bubbles appear, press with a spatula is dry feeling, you can put the dried beans out of the spare.

2, diced meat stir-fried until raw. (It is best to have a little fat point of the meat filling)

3, the pot of oil, put Pixian bean, medium-low heat fried red oil, and then into the fresh spices, stir fry for a while.

4, and then into the diced meat, this time to open the fire constantly stirring, stir fry Pixian beans, spicy slices, diced meat in the water.

5, fried to the pot of oil bubbles, from large fish-eye bubbles into small and dense, basically the water is almost fried.

6, pour in the beginning of the fried dried beans, add pepper, pepper powder, stir fry for another 3-5 minutes. Make it mix well.

7: Add a little sweet noodle sauce, stir fry and mix well. Add sauce flavor to the meat sauce.

8, put into a container until cool, transfer to the refrigerator freezer, can be placed half a year not bad.