Grandma's Ancestor Secret Chili Meat Sauce-a Must for Dinner!
1.
First put a photo of the dry yellow sauce I used, Wang Zhihe's dry yellow sauce, 300g box, about 5 yuan
2.
Put the peanuts in the pan without putting oil in the pan and heat it on a low fire. Fry the peanuts until the peanuts are cooked and there are many black spots on the surface. Then put them out and spread them on a cutting board.
3.
Holding the knife horizontally, I chopped the peanuts into peanuts one by one. It didn't take much effort as you imagined. It's very easy to cut. Chop all the peanuts and place them in a large bowl without water. Find an open space, blow the peanuts in the bowl vigorously, the peanut skins are blown away, shake the bowl while blowing, and soon the peanut skins are gone. (Don't blow in the house! The flying ones are everywhere, there is no way to clean it! If you really don't want to go out and downstairs, just open the window and see if anyone else blows up below...)
4.
Wash the peppers, remove the stems and seeds, chop them with a knife or smash them with a blender.
Put the dry yellow sauce in a large bowl and mix with a little water until it is completely mixed and there are no lumps.
5.
Heat the oil in a pot. There must be more oil. The soy flavor will not deteriorate easily. I put half a pot of oil. Heat the oil and put the minced meat on it, and continue to fry until the water in the minced meat is dry, and the liquid turns from turbidity to slightly yellowish bright, leaving only the oil.
6.
Add the crushed chili, stir well dried yellow sauce, sugar, salt, MSG, peanuts, and sesame seeds. At this time, there is water from the chili and the water mixed in the dried yellow sauce. Adjust to medium heat and stir-fry until the water is dry. Only oil is left, turn off the fire. It feels like it's almost turned to a low heat, and boil it slowly to prevent it from simmering. Taste the taste in the middle, you can add more in the middle if you have less sugar and salt. This process will take about 20-30 minutes, and it will not be easy to spoil if the water is completely fried without the sauce. And keep stirring, otherwise the sauce in the pot will be very easy to paste. After cooling, put it in a bottle or box and store it in the refrigerator.
Tips:
1 There must be a lot of oil. When I made it for the first time, I was afraid that the oil was too greasy. I didn’t put too much oil. The sauce would be broken in less than a week, and every time I ate the sauce outside, the sauce was always It's dry and looks unpretentious.
2 Be sure to stir fry the sauce frequently, otherwise it will stick to the pan and become mushy soon!
3 Moisture must be boiled dry. If the moisture is not boiled dry, the sauce will deteriorate quickly. If you are not sure whether the water is boiled out or not, then boil it for a while until the bubbling in the pot is small and fast, and it sounds like oil.
