Master Recipe|Minced meat beans

I guess everyone will make this common side dish on the table, but this time I used Master Lee Kum Kee's flavor sauce - Zhuhou sauce to season it. This sauce is added with a variety of spices such as Cantonese southern milk, sesame paste, salted chili pepper, etc., with a balanced sweet, salty and spicy taste, and the delicate and moist sauce melts into the pot, which is very well mixed, making this dish taste a lot more colorful, and more expensive rice! If you like this dish, you might as well try it!

Ingredients

Mincedmeat 100 gram

Cowpea a handful

Onions,gingerandgarlic amount

LeeKumKeeZhuHouSauce 25 gram

Water amount

Cooking Instructions

Pick the cowpeas into small pieces, wash and set aside.

Chopped green onion and ginger stir-fry in oil until fragrant.
Pour in minced meat and stir-fry, you can add an appropriate amount of cooking wine to remove the smell.
Stir-fry minced meat and set aside.
Blanch cowpeas. If you don't like it too badly, this step can be omitted.
You can continue to use the pot where you stir-fried minced meat just now, add some oil and fry the minced garlic.
Pour in the cowpeas and stir-fry evenly.
At this time, please bring out our master sauce - Lee Kum Kee Zhuhou sauce!
The first time I used this sauce, I felt that the sauce was rich when I opened the bottle, and I secretly tasted it, and it was very fresh!

Add about 25 grams of Zhuhou sauce to the pot, add an appropriate amount of water to turn it off, and cook for a while to let the cowpeas taste, at this time you can taste the taste, you can add some sauce when it is light, and add some water when it is salty.
Pour in the minced meat and stir-fry evenly.
Slightly reduce the juice out of the pot, you can sprinkle some millet spicy to add color and flavor.
Quite a meal!