Babao Hot Sauce
1.
Peanuts and walnut kernels are roasted or fried, crispy and set aside
2.
Cut dried tofu and bamboo shoots into small cubes for later use
3.
Dice the chicken thighs and marinate them with starch cooking wine, chopped green onion and ginger for 5-10 minutes.
4.
Cut the pork leg into cubes, mix well with starch, cooking wine, green onions, and ginger, then marinate for 5-10 minutes
5.
Pour vegetable oil into the pot, stir-fry the diced pork slightly, and serve after changing the color
6.
Chicken thigh meat is the same as pork thigh meat, stir-fried slightly and change color before serving.
7.
Leave the bottom oil in the pot and fry the Pixian bean paste
8.
Then add the sweet noodle sauce and stir well
9.
Pour in pork leg and chicken leg and stir fry for a while
10.
Pour in the diced bamboo shoots and dried tofu, stir fry, and mix well with the sauce
11.
Continue to stir fry without adding salt. Both the bean paste and the sweet noodle sauce contain salt. Fry until the sauce is dry, so that the ingredients are evenly colored and flavored.
12.
Finally, pour in the roasted peanuts and walnuts, stir-fry slightly, and drizzle with sesame oil, then serve
13.
Taste: fresh, spicy and sweet, rich in color, and extremely tasty. The ingenious combination of bean paste and sweet noodle sauce makes the taste unique. It is very suitable for rice, noodle soup, soaked rice, etc.
Tips:
It needs to be stir-fried continuously to make the sauce fully absorbed by the ingredients.
