Assorted Chili Sauce
1.
Wash all the ingredients in the formula, control the moisture, and weigh them out one by one (the light soy sauce and cooking wine can’t be put on the table)
2.
Cut the ham sausage, dried radish, onion, minced ginger, golden shrimp rice, red pepper garlic rice into particles of the same size (it is best to wear disposable gloves when cutting peppers)
3.
Heat up a frying pan, bubbling for about 5 minutes, add the dried shrimps and fry for 1-2 minutes, keep the heat on low, and don’t fry
4.
Add the diced ham, continue to fry for 2 minutes, turn it slowly to avoid muddy bottom
5.
Add dried radishes and fry for 2 minutes. Turn down the heat every time you put the ingredients to avoid oil splashing
6.
There are small bubbles in the oil pan. At this time, you can turn off the fire first and remove the fried ingredients for use. The oil will remain in the pan
7.
Put the garlic in the pot and fry for 2 minutes
8.
Add minced ginger and fry for 2 minutes
9.
Add the onion diced and fry the chili into the pan
10.
Add the fried shrimp, diced ham and dried radish
11.
Add light soy sauce, cooking wine, sugar, spicy bean paste (I used Pixian bean paste)
12.
Stir and fry, about 2 minutes, so that the ingredients in the pot are thoroughly blended and flavored
13.
Put in sesame oil before boiling
14.
Stir-fry again for about 1 minute, turn off the heat and wait for it to cool and fill the can, then seal the chili sauce with oil
15.
Put it in a jar and keep it tightly closed
16.
Have some noodles in the morning and mix well. It is delicious, sweet and spicy, with a little bit of numbness. I can’t help but come to the second bowl.
Tips:
1. Don’t use too much chili. The spicy bean paste also contains chili ingredients. If you don’t like spicy food, you can use sweet peppers.
2. It is best to wear disposable gloves when cutting peppers to avoid direct contact with peppers
3. Pixian Doubanjiang is relatively salty. Don't add salt to the fried chili sauce. In addition, there are pepper ingredients in the Doubanjiang, which is a bit numb. If you don't like this taste, you can change to other Doubanjiang.
