The first step is to take a smaller pan. Due to the fact that the total amount of sauce is not large, it is much better for you to use a smaller pot (below is a 20cm non-stick pan).
Pour the pan slightly warm and pour 25 grams of peanut oil, then add 25 grams of butter. When the butter melts and the pan starts to foam, it looks like this。
Place the chopped onions in a pan and stir until the liquid in the pan is foaming again. Then, reduce the stove firepower and continue to stir fry over the onions. This process is to make the onion tender and tender so that it can be better combined with the sauce. It takes about 20 minutes to stir fry.
In the second step, 75 grams of sweet noodles (or yellow sauce, miso paste) were decocted with 75 grams of beef and poured into a pan.
Stir the added sauce and onions and add 30 grams of dry white wine. Then use medium heat to heat, and use a wooden spoon to flip it when necessary.
When the water in the pot is almost completely evaporated, the butter in the pot will foam again. Along with the aroma of the nose, the color of the sauce will also become a bit deeper.
Black pepper can be added at this time. The reason why the black pepper is added last is that the black pepper itself is a volatile component (so the freshly ground black pepper tastes better than the black pepper bought in the supermarket. Better). If you put it too early, the taste of black pepper itself will be greatly reduced under the effect of high temperature.
Add black pepper and heat over medium heat for about 2 minutes to turn off the heat. Wait until the sauce is completely cool and store in a tightly sealed container.