Meat-Miso For Topping Ramen

• 300 grams Ground combined pork and beef
• 2 tbsp Tianmianjiang
• 1 tsp Doubanjiang
• 1 clove Garlic (finely chopped)
• 1 tsp Sesame oil
• 1 tbsp Shaoxing wine

1. Heat the frying pan well, then add 1 teaspoon sesame oil.
2. Add the ground meat and stir-fry well.
3. When the meat's juices turn transluscent and the meat becomes crispy, add the garlic, doubanjiang, and tianmianjian and stir-fry well.
4. Drizzle 1 tablespoon of cooking sake inside the edges of the pan and evaporate the alcohol.
5. Gently mix, transfer to a shallow tray, and let cool.
6. Once the flavors have been absorbed, it's ready.
7. It's even more delicious if you let it sit for a few hours to really soak up the flavor.
8. If you make a lot, you can easily store it in the freezer.
9. Use it in "Mapo Glass Noodles"
10. "Mapo Eggplant"
11. "Mapo Dofu"

ground combined pork, tianmianjiang, doubanjiang, clove garlic, sesame oil, shaoxing wine

Taken from cookpad.com/us/recipes/151714-meat-miso-for-topping-ramen (may not work)