Mangi spicy bean paste
By VicentaLakin
Recipe Recommendations
- green mango
- Zanthoxylum japonica appropriate amount
- noodle soy sauce 200g
- sour plum the 3
- garlic rice appropriate amount
- pepper powder a little
- rock sugar a large piece
- chicken essence a little
- slightly spicy
- cook
- half an hour
- ordinary
Steps for Mangi spicy bean paste
1
Wash the mango, peel and stone, chop the flesh, and chop some of the flesh with the skin. (Leave a small part of the peel to increase the taste and fragrance of the peel)
2
Chop pepper and garlic.
3
Heat the oil pan, add the garlic rice and pepper and stir fry quickly, add a little pepper powder over low heat and stir until fragrant until fragrant (use low heat after adding pepper powder, otherwise it will burn the pan).
4
Pour in the noodle soy sauce and continue to stir-fry over low heat until fragrant.
5
Add the pulp and mashed sour plum and stir fry for a while (leave the peel part alone), add water and rock sugar, bring to the boil over high heat, and slowly simmer over low heat. I put in a large piece of rock sugar, and the green mango is sour. When the water is 80% dry, pour in the peel and turn to medium heat, stir while cooking to prevent the pan from getting burnt, until the water is dry, add a little chicken essence to finish.