Spicy beef sauce with black bean sauce(chi xiang niu rou la jiang )

Spicy beef sauce with black bean sauce

Introduction:

Production steps:

Step 1: stir fry the dried pepper and Chinese prickly ash in the pot (chop the pepper, or use the cooking machine to make powder for standby).

Step 2: mince garlic and ginger; cut beef into small pieces, not too small, a little bigger, chewy to eat; chopped cooked peanuts.

Step 3: put enough oil in the frying pan, heat up and put the beef into the frying pan.

Step 4: add ginger powder and garlic powder to stir fry until fragrant, add chili powder and Zanthoxylum powder, then add Douchi, a bag of onion companion sauce and three tbsp Pixian Douban sauce to stir fry well.

Step 5: finally, put in a large spoonful of white granulated sugar, stir well, boil over low heat until there is little water, then add 100 grams of rolled peanuts and fried white sesame, stir well.

Materials required:

Beef: 250g

Ginger and garlic: right amount

Dried pepper: 50g

Zanthoxylum: 20g

Onion partner sauce: one pack

Douchi: 200g

Pixian Douban: three teaspoons

Sugar: one tablespoon

Note: 1, fried sauce oil must be enough, the best is the chili sauce can be completely covered by oil, so do not put the refrigerator can also be preserved for a long time; 2, peanuts must be put in the last, put first will affect the crisp taste.

Production difficulty: ordinary

Craft: Skills

Production time: 10 minutes

Taste: Original

Chinese PinYin : Chi Xiang Niu Rou La Jiang