Spicy meat sauce

1

The hot peppers were washed half a day earlier and put it on the side so that it dipped and dried。

2

I'm gonna smash the dry pepper with a shredder

3

The boiler boils a while later and then pours sweet sauce into the oil and then pours it into the oil until it cools to about 70 degrees. Then the vines and then the pots into the fire with a spoon, then the peppers into the pot, and then a few more times, and then puts the rest of the sauce into the brain in an unorthodox, and the fire until the peppers turn up for four minutes (the spoons will have to be scrambled while the peppers are boiled) and then the light fires will be turned off for eight minutes。

Sky-pointing chilies are very spicy, but you can also use other red chilies that are not very spicy. Regardless of the type of chili, they must be fresh chilies, preferably freshly picked in autumn. The stewed chili sauce will become even more fragrant after it cools down a bit; you can also add a little when stir-frying. Storage method: Store in an airtight lunchbox or jar in the refrigerator (if it contains a lot of salt, it can be kept in a jar in a cool place). Storage time: Under normal conditions, it can be stored for 3 months without spoiling. Crushed Peanut Chili Sauce Recipe: Ingredients: Similar to the above, just remove the meat and Sichuan pepper powder from the above list and add 150g of crushed peanuts and 35g of numbing pepper oil (use less if you don't like the numbing sensation). The remaining steps are the same as above. How to make the crushed peanuts: Put 200g of oil in a pan, add raw peanuts when the oil is cool (over medium to low heat), remove them once the peanuts have darkened in color and let them cool, then crush the peanuts in a garlic mashing jar (crush them to about one-quarter the size of a whole peanut).