zha jiang (Chinese dish)
My Favorite Fried Sauce
Ingredients
- Dry Sauce 200g
- Soybean Sauce 200g
- Sweet Noodle Sauce 200g
- Shallots 2 stalks
- Onion Half
- Cilantro 3-5 Sticks
- Carrots Half Root
- Garlic Five
- Minced Ginger 3 grams
- Pepper 30 capsules
- Chinese Ingredients 1 piece
- Aroma Leaf 1 piece
- Cardamom 1 capsule
- Angelica Dahurica 1 small tablet
- Yellow Wine 100 grams
- Soy Sauce 50g
- Pork 2 Catty
- Fragrant Oil Adequate
Instructions
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Step 1: frying oil. Put 200 grams of cooking oil in a pan, probably at your own discretion. Cut some large slices of onion, scallions, parsley, carrots and various seasonings and put together on low heat and fry slowly. Until the batter is fried. Strain out (the chopped onion can be put in the sauce later, but not in the sauce).
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Seasoning oil for frying
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For frying oil
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Pork: First put the fat more in the oil stir fry, stir fry to excess fat out of a part of the sheng out, pour into the fat and lean look at the water out of the almost and then pour the previous back to start the medium heat on the line, the back of the high-fire pouring sauce (high temperature to the sauce to fry a little bit, and then turn to medium-low heat to simmer).
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Mix the three sauces one by one and pour in the wine and soy sauce, thin glue your own control. Do not put water! If the sauce is a little salty, you can put a little sugar to make up for it. Keep stirring while the sauce is simmering to prevent it from sticking.
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When the sauce separates, add garlic and sesame oil to the pan.
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Put the chopped green onion in three times when simmering the sauce. Halfway through, you can mince the ginger, this time I put in powdered ginger. Mushrooms can be put or not (this time there are a few left over at home, so I put a little not good too greasy) garlic before the final pot before putting on it will be fine.
