Universal Chinese Meat Sauce (Wanneng Zhajiang)
A rich, savory, and versatile Chinese meat sauce made with ground pork, shiitake mushrooms, and fermented bean pastes. Perfect for noodles, rice, or tofu dishes.
Equipment
- Wok or large skillet
- Chef's knife
Ingredients
The Aromatics & Meat
- 1 lb ground pork 450g; 70% lean / 30% fat preferred
- 2 tbsp vegetable oil plus more if needed
- 8 shiitake mushrooms diced (approx 1 cup)
- 0.25 onion diced (red or yellow)
- 0.5 stalk leek or scallion white part only, chopped
- 2 slices ginger minced
The Sauce Base
- 2 tbsp Sweet Bean Sauce (Tianmianjiang)
- 1 tbsp Yellow Soybean Paste (Huangdoujiang)
- 1 tbsp Hot Pot Soup Base Optional, for spicy version
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing cooking wine
- 0.5 cup water
- 0.5 tsp salt adjust to taste
- 0.25 tsp white pepper powder
Instructions
- Heat the oil in a wok or skillet over medium-high heat. Add the ground pork and stir-fry for 3-4 minutes until the meat turns white and the fat begins to render (the oil should look clear).
- Add the chopped onion, scallion (or leek), and minced ginger. Stir-fry for 1-2 minutes until fragrant and the onions are translucent.
- Reduce heat to medium. Add the Yellow Soybean Paste, Sweet Bean Sauce, and Hot Pot Base (if using). Stir-fry the mixture constantly for 2 minutes to "fry the sauce" and release the aromatics. Add the diced shiitake mushrooms and cook for another minute.
- Pour in the Shaoxing wine to deglaze the pan, followed by the light soy sauce and water. Stir to combine.
- Add the white pepper and salt. (Note: Taste the sauce before adding salt, as the bean pastes are naturally salty).
- Simmer on low heat for 5-10 minutes, stirring occasionally, until the sauce is thick, dark, and glossy. Serve over noodles, rice, or tofu.
