food

500g vegetable oil

500 grams butter

Appropriate amount of onion, ginger and garlic

Methods/steps

Ingredients: vegetable oil, butter, lard, Pixian bean paste, the ratio of these three oils to Pixian bean paste is 1: 1, and spices are 14 spices, that is, 25g licorice, 40g cardamom, 50g fragrant leaves, 30g tsaoko and 25g fennel. Grinding the above spices into fine powder for later use. Accessories: onion, ginger and garlic.

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Slice ginger, garlic and onion.

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Fire first, pour in vegetable oil, and the order of refueling is: first pour in vegetable oil, then add butter, and finally add lard.

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Boil the vegetable oil until it smokes. After the oil smokes, add butter and push the butter with a shovel until it melts.

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All right! Melt the butter and add lard.

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The lard melts, then turn down the heat. Add ginger slices as auxiliary materials, stir-fry ginger slices until slightly yellow, add garlic slices, garlic slices are slightly yellow, and add onion segments.

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Stir-fry onion, add Pixian bean paste, bring to medium heat, and keep stirring. The shovel must touch the bottom of the pot. The fried Pixian bean paste is mixed with the three oils put before, and the red oil floats on it once.

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Turn down the heat and add the spices. The amount of spices depends on the local taste. Southerners like light, so they put less seasoning. Northerners have a strong taste and put a lot of spices. After the spices are put in, stir fry for 1 minute, not too long, and let the spicy seasoning stir fry.

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