On The Tip of The Tongue-------ant Sauce
1.
Prepare minced meat, half a catty, (hand cut is best). Chili noodles, three or two. (The whole chili is mashed by myself. I have limited tools and it is inconvenient, so I bought chili noodles, which saves trouble, but the taste is much worse.) Peeled peanuts, half a bowl. Bean drum, a little. Green onion, one. Garlic, seven or eight grains, more is fine. Old ginger, one piece. One star anise, a little pepper, white sesame seeds, half a bowl.
2.
Put more oil in the pot and peel the peanuts with cold oil. I will teach you how to peel the peanuts. Soak the peanuts in water for ten minutes. The peanuts will fall off with a pinch. The red peanuts are good for blood Don't throw it away, it can be used to boil water or make soup, or it can be dried to make tea. Many people who don’t cook often don’t know how far the peanuts are fried. When the peanuts are just fried in the pan and poured out, the peanuts are overheated and become bitter, because after the peanuts are poured out, the temperature of the oil in the peanuts is still very high. It's high, so it's overheated. The peanuts are fried slowly until they burst open. Use a spatula to pour the peanuts to the side of the pot. If you can hear the crisp sound, it means that the peanuts are fried. You can take the peanuts out and let them cool.
3.
After the oil temperature drops a little, put in the star anise soaked in water and the peppercorns, and fry them to get the fragrance. Put the minced meat on high heat, burst in oil, drizzle some cooking wine, continue to fry for a while and turn to low heat.
4.
While frying the minced meat, chop the ginger, garlic and green onions.
5.
When the minced meat is 70% dry, add the bean drum, ginger onion, and minced garlic.
6.
When the ginger, onion and garlic turn yellow, add the chili noodles. If there is less oil, you can add some oil in it. It is also stir-fried over a low fire, the oil bursts out the aroma of chili, the oil turns red, then you can add salt, don’t put too much, it should be lighter than usual, because there will be other salty ones later seasoning. Put a teaspoon of sugar to refresh. After stir-frying, add the fried peanuts, and white sesame seeds,
7.
After another minute of frying, turn off the heat, then add a tablespoon of oyster sauce and a tablespoon of light soy sauce to increase the umami flavor, and allow the remaining temperature of the oil to neutralize the flavor of the sauce. When it is completely cold, it can be out of the pot, bottled, and stored in the refrigerator for half a year. See if there are white ants crawling in this sauce
8.
By the way, I made a cold watermelon rind with freshly made ant sauce. After cutting the watermelon rind into strips, place it in the refrigerator with plastic wrap, and then mix it with ant sauce. Taste: cold, crisp, spicy, fragrant and crisp , It's a two-fold sky!
