Super Chili Sauce-minced Meat Chili Sauce

Super Chili Sauce-minced Meat Chili Sauce

1. Prepare the required ingredients, soy sauce minced meat, chili mushrooms, green onion, ginger, pepper.

2. Chop the peppers. (You can also roast and crush the peppers. It is best not to beat them with a food processor. It will beat them too much. Some lumpy peppers taste better.)

3. Chop the soaked shiitake mushrooms, chop the ginger onions, and chop the ginger onions as much as possible.

4. Smashed pepper. (The main purpose of crushing the pepper is to avoid eating the pepper particles when you eat it. You can directly crush it with a food processor, or it can be roasted or fried to dry and then crushed.)

5. Add oil to the pan, and stir-fry over medium-to-low heat all the way. (The amount of oil is 2-3 times that of our usual stir-frying)

6. Pour in the ginger first, and fry it for a fragrance. (It’s best to fry the ginger a bit dry without moisture, so that you won’t get ginger particles when you eat it)

7. Pour in the green onions and stir fry for a fragrance. (You can also stir-fry the minced meat first, and then add the green onions, depending on your personal preference.)

8. Pour in the minced meat and stir-fry, stir well.

9. Stir-fry the minced meat, then pour in the mushrooms and stir well.

10. Add two drops of soy sauce and half less salt than stir-fry, and stir-fry evenly. (The soybean paste itself is salty. Try not to add too much salt. Adding a little is mainly to enhance the flavor.)

11. Pour the chili and stir fry. If you think the pan is too dry, you can drizzle a little bit of oil. Do not add water throughout the process.

12. Stir-fry until the chili is a little bit red, so we need to stir-fry for a while.

13. Add the soybean paste and stir fry. After adding the soybean paste, it will easily stick to the pan. When frying, the shovel must be shoveled from the bottom. You can fry for a while and turn off the fire for a while, then fry for a while and turn off the fire for a while, and fry until the soybean paste and the ingredients in the pan Just fuse into a viscous state.

14. Sprinkle in white sesame seeds.

15. Stir fry evenly

16. Put it into an oil-free, water-free clean container and keep it tightly sealed.

Tips:

1. What I use here is Erjingtiao dried chili. If you don't have it, you can use dried sharp chili.
2. Stir-fry with medium and low heat throughout the whole process. At the beginning, use medium and low heat when frying ginger, green onion, and minced meat, and use low heat until the end.
3. Don't add a little water during the whole process. If it feels too dry, you can add some oil.
4. Sealed and stored for 2-3 weeks is no problem. If it is hot, it is better to seal and store in the refrigerator.