1. Prepare ingredients, millet spicy ➕ beauty pepper, crushed by cooking machine.
2. Wash the beef and cut into pieces, then put it into the food processor and break into small meat cubes.
3. Blanch the raw peanuts in hot water, soak and peel them. Cut into chopped peanuts.
4. Finely chop garlic, squeeze ginger juice, and chop green onions.
5. Wash and dice shiitake mushrooms.
6. Fry the aniseed ingredients in a frying pan and remove them.
7. Put the bottle in the steamer and steam for 20 minutes at high temperature for sterilization, and dry for later use.
8. The oil is 70% hot, sauté the minced garlic, add chopped green onion and beef diced in turn, stir-fry, cook in an appropriate amount of high-grade white wine, to remove the fishy and easy to save. Stir the beef out of water, cook in ginger juice and add diced mushrooms, simmer for 10 minutes with appropriate amount of salt, pour in the chopped chili, stir out the red oil, add rock sugar, and boil until the juice is collected.
9. Put the boiled chili sauce into the sterilized glass and store it in the refrigerator for storage and convenient consumption.
Tips:Shuttlecock meat for beef has a better taste, and other parts of the meat are burnt, which affects quality.
