Minced Pork Spicy Sauce
by And gourmet
Favorite
Difficulty
Normal
Time
2h
Serving
2
Spicy sweating, fragrant oily"
1. Choose and wash the peppers half a day in advance and set them aside to let the water seep and let the water dry.
2. Break the dried chili with a breaker (if you don't have it, use a knife to chop it)
3. Pour the cooking oil into the wok and boil for a while, then put it aside and let the oil cool to about 70 degrees, first pour the sweet noodle sauce into the oil and then pour the meat in. Next is the vinegar and then put the pot on the fire (high fire) Stir a few times with a spoon, then put the chili in the pot and stir a few times, and then put in the other seasonings out of order, and heat the heat until the chili is tossed for 4 minutes (the spoon should not stop during the time the chili is tossing) Stir or it will be battered) Turn to medium and low heat for 8 minutes (also keep stirring) and turn off the heat.
Tips:Chaotian peppers are very spicy. You can also use other red peppers that are not very spicy. No matter what the peppers are, they must be wet. It is best to just pick them in autumn.
The simmered chili sauce will be more fragrant when it cools a little bit, and you can put a little bit when cooking.
Storage: Closed lunch box or jar to store in the refrigerator (a lot of salt can also be stored in a jar and put in a cool place)
Storage time: It can be stored for 3 months under normal conditions.
How to make crushed peanut chili sauce:
Ingredients: Similar to the above, just remove the meat and pepper powder from the top, add 150 grams of crushed peanuts and 35 grams of sesame oil (if you don’t like sesame, you can add less).
The rest of the steps are the same as above.
How to make crushed peanuts: put 200 grams of oil in the pot, put in raw peanuts when the oil is cold (medium-to-small fire), bring the peanuts darker in color, remove and let cool, mash the peanuts with a jar of mashed garlic (crushed The degree is one-fourth the size of a peanut).
