Beijing-style traditional homemade dish 'Stir-fried Eight Treasures Spicy Sauce'

Name: Beijing-style traditional homemade dish 'Stir-fried Eight Treasures Spicy Sauce'
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 100 g Diced pork belly; 80 g Fried dried tofu; 80 g Diced shiitake mushrooms; 80 g Diced winter bamboo shoots; 80 g Diced carrots; 80 g Fried peanuts; 80 g Green peas; 80 g Soak dried shrimp; 30 g Liubiju Yellow Soybean Paste; 30 g Beijing-style Doubanjiang; 25 g white sugar; 20 g Shaoxing wine; 20 g chopped green onions; 10 g Minced ginger; 20 g minced garlic; 2 g MSG; to taste Black pepper; to taste Cooking oil

A Beijing homestyle stir-fry where pork, dried shrimp and an assortment of textures get bound together in a savory blend of bean paste and yellow soybean sauce.

10 minNewEasy Pickled & Preserved Stir-fry Sauce Flavor

Instructions

1
Blanch all ingredients except the meat, cook briefly, then remove and set aside.
2
Add some oil to the pan and stir-fry the diced pork belly over low heat.
3
Stir-fry the diced meat until the moisture evaporates and the base oil becomes clear, then add the soaked dried shrimp and stir-fry.
4
Stir-fry the dried shrimp until its moisture is cooked off and it becomes crispy and fragrant, then add the minced scallions, ginger, and garlic and stir-fry until fragrant.
5
Then add the Doubanjiang and yellow bean paste and stir-fry over low heat.
6
After stir-frying the sauce until fragrant, add Shaoxing wine and stir-fry evenly.
7
Then pour in a little hot water.
8
Pour in all the blanched ingredients and simmer briefly.
9
Then start reducing the sauce, and when the broth is nearly finished, use sugar, pepper, and a little MSG for the final seasoning.
10
Adjust the seasoning, reduce the sauce, then pour in the fried peanuts and quickly stir-fry evenly.
11
After stir-frying evenly, it can be taken out of the pan and plated.