Spicy Beef Sauce
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Ingredients compilation
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Treat peanuts\nWash the peanuts and soak them in hot water for 30 minutes, let the skins separate and peel them, and then put them in the refrigerator for quick freezing for 30 minutes. Some people say that it’s best to leave it overnight, but I only froze for half an hour without preparing in advance. \nSoaking peanuts and frozen peanuts can prepare other ingredients in one hour during this period, so that it doesn't take time, so I treat peanuts as the first step.
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Beef processing\nThis piece of beef is about a catty, cut it into small cubes
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The beef cubes are blanched and spare.\nI cut this one too big, and LG’s feedback from the taste is that it can be cut smaller
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Remove the stems and seeds of the peppers.
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To make chopped peppers\nChop chili peppers in blanching water and chop them. You can also directly use the chopped peppers you bought, but I don’t have saltiness, so pay attention to the amount of salt when you use the chopped peppers bought directly from outside.
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Deep-fried peanuts\nPut out peanuts from the quick-frozen, remember to dry them\nfry them in cold oil on low heat until golden. I'm too hot and a bit dark. \nDrain the oil and set aside
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Stir-fry the spices\nFry the spices directly with the oil of fried peanuts. \nGinger, garlic, star anise, bay leaves, peppercorns, all put in and fried to get the fragrance, take it out as long as oil
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Put the chopped pepper in and fry until fragrant
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Put the minced ginger and garlic in it and stir fry
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Put the blanched beef in and stir-fry together. Remember, no water is added during the whole process.
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Add tempeh and stir fry until fragrant
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Add two or three spoons of bean paste, I use Lee Kum Kee's. \nBe sure of the saltiness of the bean paste you use, and control the amount.\nFry it evenly, and then add salt and sugar to taste. \nI lost my hand here. I kept trying the taste of beef when adding salt. I didn’t notice the stir-fried ingredients. As a result, the stir-fried ingredients were already salty and bitter, so I only bottled beef and peanuts, and gave up the others. Chili ingredients
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Add peanuts and white sesame seeds\nYou can add the fried peanuts and white sesame seeds just before they are out of the pan, and mix well.\nThen it can be out of the pan. To bottle it, wait for it to cool
Tips:
The finished product made this time is not satisfactory. First, the beef jerky and the oil are also dry. The second is that the fried ingredients are too salty. \nNext time, we will improve the beef cut into small pieces, then control the saltiness and increase the amount of oil at the beginning. \nThe red oil in my bottle was cooked and cooled with extra heat and then poured in. It was not fried with spices, which is a pity
