Homemade mixed sauce

Overview

I remember when I was a child, whenever I had free time, my mother would always ask: What do you want to eat today? What do you want to do? Almost every time, mother and daughter can come up with imaginative recipes that are different from traditional recipes. Now that I have grown up, I am also very bad at cooking. I basically go to the vegetable market to look at the dishes before making an order. I even suddenly change the recipe when washing vegetables. Foodies have been very busy recently, but fortunately, I have loved eating saozi noodles, fat intestine noodles, and pork ribs noodles since I was a child. I can store some sauces or other quick and easy food when I have some free time. Today I recommend an improved saozi sauce that can be mixed with rice and noodles, and can also be used as stuffing for steamed buns and pancakes

Tags

• homemade ingredients
• aniseed
• chicken powder
• edible oil
• fatty pork
• lean pork
• liquor
• old ginger
• onion
• pixian bean paste
• shajiang
• soy sauce (haitian gold label light soy sauce)
• star anise
• there is another one that looks like a lantern, i can’t remember its name
• white sugar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Chop the fatty meat

   

2. 2 Minced lean meat

   

3. 3 Prepare star anise, ginger, bay leaves, aniseed (break the skin), 30 peppercorns, and the two lantern-like spices (let’s call them “lanterns” from now on, also break the skin)

   

4. 4 Heat a pan and add a little oil, as little oil as possible, the filling will be a lot of oil

   

5. 5 Heat the oil and add star anise, aniseed, sand ginger and "lantern", turn to low heat and simmer until the spices change color slightly, add peppercorns and bay leaves, after both change color, remove the spice residue

   

6. 6 Turn to high heat, add the fat stuffing and stir-fry until the water is completely dry, then turn to low heat

   

7. 7 The reason for turning the heat to low is to release the oil without burning the stuffing. When the fat stuffing is fried and 60% of the oil is produced, the meat will look so small

   

8. 8 Add the lean meat stuffing, white wine, and sugar, stir-fry and press to spread the stuffing fully, otherwise there will be lumps

   

9. 9 After the water dries, simmer over low heat for a few minutes to allow the filling to fully absorb the oil

   

10. 10 Add the bean paste and sauté the red oil over high heat (it is recommended to use medium to small heat if you are not good at controlling the heat)

    

11. 11 After the red oil comes out, add ginger and onion foam and sauté over high heat until fragrant

    

12. 12 Add salt, chicken powder, soy sauce, and vinegar, the proportions will depend on your taste

    

13. 13 This is a comparison with the original saozi sauce. You can add 1 more spoonful of bean paste to the noodle sauce or add chili powder after the step of sautéing the ginger and green onions. The saozi sauce is bright red. I took it with my mobile phone. The color is not as delicious as the original color of the food. It’s really hard to cope with taking pictures while cooking. I feel so embarrassed. This will fill the room with the aroma. Hehe, you are so slandered. I just ate rice and I couldn’t help but put some in my mouth before cleaning the battlefield.