Homemade chili sauce
By VicentaLakin
When you talk about spicy sauce, you think about your famous mom, who's been eating her for years, you can finally make it, and it tastes good. It looks like a lot of spicy sauce, but it's not very complicated, it's easier, you know。
Recipe Recommendations
- Original fermented bean 150g
- tenderloin 50g
- rapeseed oil 200g
- cooking wine 15g
- ginger 15g
- soy sauce 15g
- soy sauce 5g
- sugar 20g
- chili noodles 50g
- pepper noodles 5g
- chicken essence 2g
- cooked white sesame seeds 10g
- salt 3g
Steps for Homemade chili sauce
1
150 g soybean, take 50 g to shred
2
Scratch the rib, ginger cut the tail
3
Pepper powder and pepper noodles
4
I know white sesame and sugar
5
200gseed oil poured into the pot, and the fire turned the oil off
6
When the temperature drops to low temperatures, it drops into meat grains, opens fire, and deciphers the meat with pot shovels. (If the oil gets hot, the meat is easy to fatten, it is not easy to disperse)
7
It's about the same time it's in ginger paste, wine, raw and raw
8
Down to the soybean and the whole soybean
9
I'll put it in sugar and pepper paste for another five minutes
10
The smell and the red oil will be blown out and the salt will go in and the fire will be shut down
11
Put in pepper powder
12
You know, white sesame and chicken
13
You can get out of the pot if you're even
14
After cooling, put it in a sealed bottle, put it in a freezer, for a period of six months to one year
15
It tastes good