1. Prepare the raw materials, chop them all up, and set aside.
2. Chinese pepper, sesame pepper, aniseed, bay leaves, low heat without oil, roasting flavor.
3. Put oil in the baked seasoning, put more oil, put in dried chilies on low heat, and fry it to get the fragrance.
4. Prepare the chopped green onions, put them in the fried oil, fry the green onions on a low heat, then add the chopped chilies, and continue to stir fry for a fragrance.
5. Stir fry the fragrant green onions and chilies, add the miso, then pour in the cooking wine, oyster sauce, sugar, stir fry over low heat, boil the sauce and add a little salt before serving.
6. The finished product, out of the pot, put it in the refrigerator after cooling, and when you eat it, just take it out according to the required amount.
Tips:Put more oil in the sauce so that the sauce will be more fragrant. Stir fry the green onion and chili for a while to make it more fragrant. Stir-fry the sauce on a low heat, stir fry frequently to prevent the pan from getting stuck. The evaporation of cooking wine helps to take away the bad taste of the sauce, and the right amount of sugar can improve the freshness. I prefer spicy food, so I put a lot of chili. This sauce is also okay to eat cold. I like steamed buns and noodles. I love it.
