How to make the black pepper juice in the panyaki kitchen

Black Pepper Sauce: Finely chopped onion, chopped black pepper, butter, sauce.

Heat the pan, add the butter, chopped onion, chopped black pepper, stir-fry until fragrant, add the red wine, when the wine cubes are dry, add the sauce, add cream, salt, chicken powder to taste.

Method: 1/2 teaspoon of ground black pepper or crushed black pepper, 1/2 teaspoon of butter, 1/2 teaspoon of dark soy sauce, 1 spoonful of light soy sauce, 1 tablespoon of oyster sauce, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of chicken essence, a little sugar, and a small half bowl of soup.

The easiest way to make black pepper juice is to add cream noodle sauce to a small amount of boiling water (butter melts, add an appropriate amount of flour and water, stir well), chicken essence, black peppercorns, and beef powder to beat into a paste.

The more complicated approach is:

1.Add oil, minced onion, stir-fry until fragrant;

2.Soy sauce, beef gravy, sugar, salt, wine (red wine is best), black pepper, tomato juice, mushroom cubes. If it's too dry, you can add a little boiling water;

3.Thicken an appropriate amount, stir while pouring, and stop in moderation.