Empty My Fridge
Chinese Meat Sauce
Ingredients
- Shiitake mushroom · dried4
- Oil for frying · preferably peanut, ~1/3 cup, ~2/3 cup
- Ground pork300 g
- Shallot60 g
- Sugar1 ½ tbsp
- Brown sugar50 g
- Yellow bean sauce · aka Taucho, 6 tbsp
- Soy sauce6 tbsp
- Hot sauce2 tbsp
- Dark soy sauce¼ tsp
- Chicken stock · powder3 tsp
- Five spice · powder1 tsp
- Salt2 tsp
- Mushroom
- Soybean120 g + 1 ½ cups
- Bay leaf · dried2
- Star anise3
- Chili pepper1
- Peppercorn
- Cinnamon
- Fennel seed½ tsp
- Black cardamom1
- Doubanjiang · paste2 ½ tbsp
- Garlic · minced8 cloves, minced
- Ginger · minced
- Onion · minced½, minced
- Scallion · sliced150 g, white and green parts separated and both sliced
- Ground beef500 g
- Chili powder from above -or- a mix of 2 tbsp cayenne pepper and 2 tbsp of a not spicy chili powder like gochugaru or Kashmiri
- Shaoxing wine1 ½ tbsp
- White pepper powder1 tsp
- MSG1 tsp
- Vinegar½ tbsp
- Sichuan peppercorn powder · from above -or- 1 tbsp
Instructions
- Rinse the shiitake mushrooms well, soak them overnight in cool water, then squeeze them dry, slice off the stems and dice the caps.
- Mince the shallots. Optionally, combine all ingredients from the sugar onward in one bowl.
- Heat about 1/3 cup of oil over medium heat, add the pork and fry until it changes colour. Add the mushrooms and shallots and fry for about 15 to 20 minutes, until the pork starts to brown and some oil separates.
- Add the sugars and stir until melted into the sauce. Then add the remaining ingredients and cook for about 5 minutes to combine the flavours.
Summarized from Chinese Cooking Demystified's video. Watch it for the details.
More recipes with
GarlicOnionGingerScallionMushroomBrown sugarShallotGround beef
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