Mushroom Fresh Pepper Sauce

Mushroom Fresh Pepper Sauce

1. Wash all kinds of ingredients and dry the water. Do not wash the fresh peppers with the pepper bases, and then remove the pepper bases after drying the water.

2. Wash the shiitake mushrooms and cut into larger cubes

3. Cut ginger into small pieces and garlic into small cloves, put it into a food processor and beat into coarser granules. If there is no food processor, chop it with a knife.

4. Cut the chili into small pieces first, then put it into the food processor and beat into coarser pieces. You can choose the thickness and fineness according to your preference.

5. Add oil to the pot and heat until 40% hot. Pour into the diced mushrooms and stir-fry the water over medium and small heat.

6. The shiitake mushrooms have been burnt, and when they are dry, remove the diced shiitake mushrooms

7. Add oil to the pot, add ginger and garlic, and stir fry for a fragrance

8. Pour in the soybean paste and stir-fry evenly. Don't use high heat to avoid making the paste fry.

9. Pour in the crushed chili and sauté slowly

10. Pour in the diced mushrooms, sugar, and salt and continue to stir-fry slowly, remember to stir to avoid frying

11. Until the moisture of the dried chili, the hot sauce is thick and can be cooled, and it can be stored in a water-free and oil-free container.

Tips:

1. All the ingredients should be washed and dried.
2. Use low heat to fry the sauce, so as not to fry the sauce.