Ingredients: pork stuffing (three parts fat and seven parts thin), one pepper, one carrot and one tomato, dried bean curd 100g, onion, ginger and garlic, Yingkou bean paste 100g (about half a bag).

1. Dice dried bean curd, carrot, pepper and tomato, mince onion, ginger and garlic, add half a bowl of water (a bowl of ordinary size) to Yingkou bean paste, and stir well;

2. Then add vegetable oil to the pot and bake to 70% heat, pour in white meat and stir-fry until golden brown, add diced lean meat, stir-fry and discolor, add chopped green onion, Jiang Mo and diced tomato, sprinkle half a spoonful of pepper noodles and aniseed noodles respectively, and drop a little soy sauce and stir-fry for two minutes;

3. Finally, add the prepared bean paste juice, cover the pot and stew for two minutes. Open the lid, add dried bean curd and diced carrot, and stew for another two minutes. Open the lid, add diced peppers, add a spoonful of oyster sauce and stir-fry for one minute. Sprinkle with minced garlic and stir well before serving.

The aroma is fragrant, and the simple and easy-to-make secret meat sauce is ready. You can try it yourself if you like ~

Uncle tip

1, add food accessories according to personal preference, such as mushrooms, bamboo shoots, eggplant and beans, or just meat;

2. Yingkou bean paste can be replaced by Haitian soy sauce (it is easier to buy in supermarkets and convenience stores). I just love this one, because my mother used Yingkou stickers when I was a child;

3. Seasonings that northerners are not used to: cooking wine and oyster sauce. In order to realize the value of the condiment I bought unopened for a long time, I added a spoonful of cooking wine to the lean meat and marinated it for fifteen minutes to remove the fishy smell.