I'm a chef in China, and now I'm forced to make casserole, but I don't know how the casserole sauce is fried. Does anyone know?

Confucius once said, "Don't eat sauce". Making sauce and hanging soup are the basic skills of chefs, and often good sauce and soup are not easily handed down by chefs. Casseroles (casseroles) can also use sauces to adjust the basic taste instead of cleaning the pot.

I'll just talk about my own experience in making sauce: 1. The basic raw materials are: soy sauce, sweet noodle sauce, Pixian bean paste, peanut oil, butter, orange peel, Dahongpao pepper noodles, black pepper noodles, dried pepper (Bazan pepper) and sugar pepper noodles. 2. First, melt the butter, then pour in the peanut oil. Stir-fry the oil in soy sauce, then add Pixian bean paste, sweet noodle paste, dried tangerine peel powder (less) pepper noodles, pepper noodles, Bazin pepper (thicker than pepper noodles), sugar, etc. (and so on means according to your own taste, experience and customer requirements). 3. Stir-fry with a small fire. People can't leave the stove. Never lick the bottom of the pot! 4. Stir-fry the red oil, then add the stock and stir-fry slowly until it becomes thick.

It should be noted that the quality of 1) broth is better: beef leg bones, chicken and pig's trotters should be fresh, and the soup should be clear and rich. 2) The orange peel should be chopped and put less. 3) The proportion of butter and peanut oil can be increased according to your own experience. I usually make butter peanut oil at 2: 1.