1. After washing the red pepper, be sure to control the moisture!
2. During the time when the red pepper is controlling the water, fry the peanut kernels in a wok over low heat and let cool for later use.
3. Peel the peanut kernels after cooling and put them in a plastic bag. After the air is exhausted, the bags are tied tightly, and the peanut kernels are crushed with a rolling pin.
4. Crush the walnuts in the same way.
5. Dice cooked beef. Minced fresh ginger
6. After the auxiliary materials are prepared, cut the dried chili peppers into pieces and put them in a food processor to smash them. Remember this step, don't muddle! You can use the cooking machine to beat the meat option to beat the peppers!
7. Put oil in the pot, a lot of oil! Heat the oil and turn off the heat, let it dry for a while, add the chilies, turn on the heat, stir evenly over high heat, add the ingredients one by one, and continue to stir fry!
8. Put the soybean paste in the pot and choose the amount of soybean paste depending on the amount of chili! After adding the soy sauce, taste the saltiness of the chili sauce, add an appropriate amount of salt, and add a spoonful of chicken bouillon!
9. Simmer the chili sauce over high heat and stir-fry to prevent it from sticking to the pan. After the water is boiled dry, bottle it while it is hot!
Tips:For chili, choose thick and wrinkled chili. This kind of chili tastes good; the processing of peanut kernels can be deep-fried or dry-fried, depending on your preference; peanut kernels and walnut kernels beef cubes cannot be processed into the end, and the finished product cannot be eaten in the soy sauce. The taste of the accessories; Haitian soybean paste has a spicy taste, I chose the original taste, which is sweeter!
