Minced pork and shrimp paste

Overview

Guan Ma was a super foodie when she was young. When she was a teenager, she went to the mountains and countryside alone from Shanghai to live in a small town in Chaohu, Anhui Province. How can the countryside be compared with Shanghai! After racking her brains to learn and ask for advice, innovative ideas burst out of Guan Ma's mind; they later blossomed and bore fruit locally. As her daughters grew up and Guan's father was enthusiastic and hospitable, Guan's mother developed a special skill in crab sauce, beef sauce, duck wings, steamed pork with rice flour, sweet and sour ginger, five-spice radish, dried meat, rice dumplings, pickles and sour cowpeas. In this way, Guan's mother opened a restaurant in full swing. She has been operating her own private restaurant for 30 years and has developed various delicacies. Chaohu is a land of fish and rice. The local area is rich in white rice, shrimp, whitebait and hairy crabs, which are called the three delicacies of Chaohu by the locals. Use white rice shrimp and homemade soybean paste and sweet sauce to make a dish known to the locals as Hailo shrimp paste

Tags

• homemade sauce
• chaotian pepper
• minced pork
• sugar
• sweet noodle sauce
• white rice and shrimp

Ingredients

Steps

1. 1 Put the white rice, shrimp, minced pork and chili pepper into a low-temperature oil pan and cook, stirring constantly

   

2. 2 Put the white rice, shrimp, minced pork and chili pepper into a low-temperature oil pan and cook, stirring constantly

   

3. 3 Put the white rice, shrimp, minced pork and chili pepper into a low-temperature oil pan and cook, stirring constantly

   

4. 4 While stir-frying, add sweet flour sauce and sugar and simmer for about five hours