Homemade Spicy Sauce

50g of fermented black beans, chopped (not too finely, just large pieces)

Cut the tenderloin into small pieces, and mince the ginger.

Sichuan pepper powder and chili powder

Roasted white sesame seeds and white sugar

Pour 200g of rapeseed oil into the pan, turn the heat to high and heat the oil until it smokes, then turn off the heat (this step is to remove the peculiar smell from the rapeseed oil)

Wait until the oil temperature drops to a low state, then add the meat pieces. Turn the heat to medium, and use a spatula to stir-fry the meat pieces until separated (if the oil is too hot, the meat will easily clump together and won't separate easily).

When the meat granules are almost dry, add minced ginger, cooking wine, light soy sauce, and dark soy sauce, and stir-fry for a while

Add the crushed fermented black beans and whole fermented black beans, and stir-fry over medium-low heat for about 5 minutes

After the fermented black beans are stir-fried until fragrant, add sugar and chili powder, and stir-fry for another 5 minutes

After stir-frying until fragrant and the red oil appears, add salt, stir evenly, and then turn off the heat.

Add Sichuan pepper powder

Roasted white sesame and chicken bouillon

Stir-fry evenly and then it's ready to serve.

After cooling, put it into a sealed jar and store it in the refrigerator, it can be kept for six months to a year.

Whether it's steamed buns, pancakes, stir-fried dishes, or mixed noodles, the taste is all pretty good!