Homemade Laoganma Black Bean Sauce
1.
Prepare materials
2.
Put the tempeh in a steamer and steam it. (About 20 minutes, the tempeh becomes soft)
3.
Put a small amount of oil in the pot, add dried chili on low heat and fry until fragrant.
4.
Remove the dried chilies, chop them and let cool for later use. (The degree of fragmentation is according to your own preferences, and the individual ones are picked out)
5.
Slice the ginger and chop the green onions into fine pieces.
6.
Put oil in a separate pot, add pepper, meat kou, star anise, and cinnamon over low heat. (The following is a small fire for the whole process)
7.
Then add the shallots and ginger slices and fry them to get the fragrance, and remove all the spices.
8.
Add the steamed tempeh and stir fry a few times.
9.
Add a teaspoon of sugar.
10.
Pour in an appropriate amount of dark soy sauce and mix well.
11.
Add the chili powder and the crushed chili that was fried in advance.
12.
Stir-fry twice and turn off the heat. After allowing it to cool, you can put it in an airtight bottle for storage.
Tips:
1. In the process of frying the sauce, the tempeh and chili powder are very oily. If it is dry, add more oil.
2. Use low heat throughout the whole process, and the time should not be too long, otherwise the tempeh will be dry and hard, and the taste will not be good.
