The ingredients of Bull Head Original Barbecue Sauce includes dried fish, Taiwan mauxia shrimp, etc.  It is produced under strict quality control.  The double enjoyment of fragance and taste is a perfect mix of unique secret ingredients and various spices.  It suits for all kinds of cooking purposes and to dip, fry, stew, mix and roast.  

No preservatives, food additives, peanut powder or soy bean flour. 

Bull Head Barbecue Sauce is the only one Taiwanese babecue sauce with three certifications, TQF, ISO22000, HACCP.


 



Stir Fry Beef with Bull Head Barbecue Sauce
Foodstuff: beef 250g, kangkong vegetable 250g, garlic 3 cloves, scallion 1 spring, chilli pepper 1 pc
Marinade: soy sauce 1/2 tablespoon, water 2 tablespoons, potato starch 1/2 tablespoon
Seasoning: Bull Head Barbecue Sauce 1 1/2 tablespoon, Sugar 1/4 tablespoon, soy sauce 1 tablespoon, rice wine 1
                 tablespoon
Cooking Steps: 
1. Slice beef against the grain, mix marinade throughly in another bowl and then mix well with the beef slices.    
    Marinate for 30 minutes or more. 
2. Wash the kangkong vegetable and cut into bite sizes.  Slice the garlic, cut scallion into sections, and slice chilli
    pepper on an angle.
3. Heat 1 tablespoon of oil and stir fry kangkong until cooked through, season with salt and then set aside. 
4. Heat half cup of oil in a pan, slightly fry beef in the oil until medium well done.  Strain out the beef and pour extra
    oil out of the pan. 
5. With 2 tablespoons of oil, stir fry garlic slices, scallions and chilli pepper first, and then add in the beef and the
    mixed in the barbecue sauce.  Stir fry with high heat ntil done.  You can either pour the beef over kangkong
    vegetable, or mix kangkong with beef in the pan, and then plate. 

台湾沙茶炒面