Homemade Lao Gan Ma Beef Sauce

Homemade Lao Gan Ma Beef Sauce

1. Wash 800 grams of beef first. Put the washed beef into a food processor and chop it up. It doesn’t need to be too thin, it’s best to have a little diced

2. Prepare 200 grams each of garlic and ginger, and use a food processor to beat them into coarse grains for later use.

3. 700 grams of fresh red pepper, crushed and set aside

4. Put 200 grams of peanuts in the wok, stir fry on low heat until crispy, rub the cool peanuts to remove the skin, put them in a fresh-keeping bag and smash them into coarse grains for later use

5. 500g dried tempeh, steamed in the pot for 15 minutes

6. Use a food processor to beat 150 grams of dried chili into coarse grains, and use a food processor to break 150 grams of pepper. 200 grams of white sesame seeds. I bought the cooked sesame seeds. You can fry them in advance. Pay attention to the heat. Roast

7. Pour a little oil into the pot, add 3 tablespoons of sugar, and fry the sugar color

8. Stir-fry the sugar-colored pot and put the minced beef in the pot. At this time, use high heat to pass it again. After coloring, turn to low heat and fry until the beef is broken. Turn off the heat.

9. In another pot, put 1500 g of rapeseed oil to heat

10. First, pour in super good minced beef

11. Pour in the crushed raw red peppers, you will be able to smell the spiciness of the whole house, and stir-fry for 10 minutes on low heat

12. Pour in the minced ginger and garlic and continue to fry for 5 minutes, sliding the spatula in the middle to avoid sticking the pot

13. Then add 150 grams of dried chili powder and stir fry for a while

14. Add 200 grams of soy sauce and simmer on low heat

15. Then add the steamed tempeh on low heat and continue to fry for 10 minutes, sliding the spatula in the middle to avoid sticking the pot

16. Seeing that the color of the chili sauce becomes darker, put 2 tablespoons of sugar, and stir-fry 150 grams of pepper powder.

17. Add the fried peanuts

18. Add cooked sesame seeds and stir-fry evenly on low heat for 5 minutes

19. Add 3 tablespoons of salt, 2 tablespoons of chicken essence, and 1.5 tablespoons of sugar

20. Ready to enjoy a big pot full, let it cool and bottle it

21. Mix a rice, just a steamed bun, eat noodles, it’s so cool

Tips:

1. Keep the fire low during the whole frying process, otherwise the chili will become bitter and affect the taste;
2. After cooling, it is bottled and stored. There are two large jars in total, which can be stored for a whole year without damage;
3. Both tempeh and soy sauce have a salty taste, and salt should be added or subtracted appropriately;
4. In fact, the method is to enter the ingredients in order, mainly to dry the moisture of the ingredients. The frying process needs to be stir-fried continuously, and do not paste the pot.