The recipe for universal meat foam shaozi

Ingredients

Meat foam (half fat and half lean) in moderation

Mushroom (dried) in moderation

2 green peppers

A little bit of big oil

Onion in moderation

Jiang Shaoxu

A little Sichuan pepper noodles

A little scallion

Appropriate amount of soybean sauce

Moderate amount of sweet noodle sauce

Old godmother, appropriate amount

Moderate amount of edible oil

Slight light soy sauce

The recipe for universal meat foam shaozi

1. Mix a small amount of Sichuan pepper noodles with minced meat, light soy sauce, shredded ginger and scallion foam, a small amount of oil, and starch. Heat up a wok with cold oil (add some large oil), stir fry the minced meat over high heat until cooked, then remove.

2. Onions, green peppers, shiitake mushrooms, etc. (can be freely played here, eggs, carrots, peas... as long as you like, there is basically no conflict) Stir fry over high heat until cooked and serve.

3. Start the wok again, reduce the heat and add more oil. Add 3 portions of soybean sauce, 1 portion of sweet noodle sauce, and 1-2 portions of Lao Gan Ma. Stir fry over low heat until fragrant.

4. After stir frying until fragrant, pour the stir fried meat foam, shiitake mushrooms, etc. into the pot, stir fry until they blend and serve.

Tips

Shaozi is a bit salty, so it's just right to mix noodles and rice.

If you can't finish eating, put it in the refrigerator. Cook the noodles and mix them in moderation.

Old godmother doesn't have to let it go, I personally like it to feel a bit spicy. You can also add other sauces you like and improve the ingredients according to your taste.

Adding some lard (lard) will make it more fragrant. You can skip it and add more oil to stir fry soybean sauce. It's not easy to dry when there is oil in the refrigerator.

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