Spicy Beef Sauce

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

If you don’t like eating a small amount of preserved eggs, you don’t have to put them in. I have 20 quail eggs. If you put two duck eggs, it will be fine

Peel the raw peanuts and put them in a fresh-keeping bag. Use a glass bottle to press them a few times without breaking them too much

Use scissors to cut the dried chili pepper into pieces. You can also buy thicker chili powder directly

Put about twice the amount of oil in the pot as usual for cooking. When the oil is hot, add the beef cubes and stir-fry until slightly browned

You can stir-fry the beef cubes according to your own taste. If you like it firmer, stir-fry it for a while; if you like it softer, stir-fry it for a little less time

Stir-fry the beef, add chopped peanuts and stir-fry until it changes color slightly

Add chili and stir-fry over low heat. Chili will burn easily, so stir-fry over low heat quickly

Fry the peppers and add the preserved eggs

The preserved eggs themselves are cooked. Stir-fry them for a while and then add the bean paste. I used Haitian Doubanjiang. Add the paste and stir-fry over low heat until it bubbles.

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