Method: 1 small bowl of fresh fava bean curd, 25g of dried shrimp, ? tbsp of yellow wine, 14 tbsp of fine salt, a pinch of sugar, a tiny amount of monosodium glutamate (MSG), 3 tbsp of peanut oil, a pinch of sesame oil, a pinch of chili oil and a tiny amount of chili powder and pepper powder. The open ocean with yellow wine, water immersion for about 30 minutes, so that it rises; clean pot, put peanut oil, burn until the oil is 70% hot, put the broad bean petals stir fry, add open ocean, fine salt, sugar, monosodium glutamate, stir fry to taste, and then add paprika, pepper powder, sesame oil, mix well, you can start the pot, pots and pans.

Tips: This sauce is spicy and fragrant, appetizing and refreshing. When making, must be hot oil will be fast stir-fried bean paste, so that it is not easy to yellow; should not add water, can not be fried scorched, not to thicken, to ensure that the sauce of the crisp tender and fragrant taste.

Similar to Lao Gan Ma's giant spicy sauce production method

Practice:

1, chili peppers washed and dried.

2, with crushing equipment (really do not have a hand cut ha) whole into minced, by the way, pepper, pepper, anise, allspice, cinnamon and other spices you have at home together with the whole crushed, mixed together.

3, according to 10 pounds of chili 2 two and a half salt ratio, the salt will be mixed into the above various minced.

4, put into a container underneath breathable, drying. Our family is a bamboo colander, remember to use gauze to cover the top of the soil ha ~ ~

5, wait until a variety of minced dry, pronged up, buy a bag of edamame chopped and mixed in, you can also buy a bag of Sichuan Pixian bean paste chopped and mixed in. Continue to dry for 2 days.

6, canola oil heated and cooked, cooled, looking for a large container (preferably spacious mouth some, easy to take), the oil and drying completed together with the minced. The oil should cover the raw materials, so that sealed with oil, put a few years will not be bad.

Friendly reminder:

1. Cutting peppers by hand is a daunting task. We use a food processor.

2, You must put more salt or it will turn sour.

3, Dry them thoroughly. Pay attention to ventilation and hygiene. Because there won't be another chance to wash it.

4, canola oil is the most fragrant, of course, you can also use salad oil or something.

5, put in the container do not fill too full. The ingredients will continue to ferment, so the longer you leave it in, the more flavorful it will taste.

6, pay attention to the oil seal. If you find that there is no oil on the surface, you can boil some salad oil and let it cool and pour it in. Otherwise it will be moldy and spoiled, then it is too late to cry.

7, specifically put what spices, according to your own favorite. But peppercorns, pepper and star anise is best to have. Different ratios of spices out of the flavor is also different, create your own flavor