During this period, it was constantly stirred clockwise to prevent it from sticking to the pot. Then, salt, chicken essence, and raw soy sauce were added for freshness. Ripe sesame seeds were sprinkled and stir-fried. After the mushroom chili sauce thickened, it was taken out of the pot.
In the end, she began to make mushroom beef chili sauce. First, Yu Bing poured the raw peanuts into the pot and stir-fried them until they were brown. After they cooled, she rubbed the skin out. The remaining peanuts were smashed and placed aside for further use.
After pouring in the special oil, she stir-fried the beef until it turned white. Then, she poured in white wine to remove the fishy smell and increase the aroma as she stir-fried it slowly over a small fire until the water in the beef evaporated. Next, she added chopped chili and soybean sauce. After the aroma of the sauce emitted, she added white sugar and stir-fried it again.
