Spicy Beef Sauce

Blanch the beef with ginger slices, wash it clean, and then cut into cubes

You can leave out a small amount of century egg if you don't like it. I am using 20 quail eggs; if you use duck eggs, two will be enough.

Remove the skins from raw peanuts, put them in a resealable bag, and press them a few times with a glass jar without crushing them too much.

Dried chili peppers can be cut into pieces with scissors, or you can directly buy coarser chili powder.

Put about twice the usual amount of oil for cooking in the pot. After the oil is hot, add the diced beef and stir-fry until slightly yellow.

Beef cubes can be stir-fried according to your own taste; if you like them firm, stir-fry a little longer, and if you like them tender, stir-fry a little less.

After stir-frying the beef, add crushed peanuts and stir-fry until they slightly change color.

Add the chili and stir-fry over low heat; chili can easily burn, so stir-fry quickly over low heat.

After stir-frying the chili, add the century egg.

Preserved eggs are already cooked, so after stir-frying for a while, pour in the Doubanjiang. I used Haitian Doubanjiang. After adding the sauce, stir-fry over low heat until it bubbles.