I cook this dish more than once every winter, and I also wrote it when I started my blog, but most of them cut corners according to my hobbies. Because when I was a child, I always ate a plate full of diced meat and peanuts, so when I got married, I cooked it myself and put more meat and peanuts instead of soybeans I didn't like. Fortunately, this simple popular dish tastes good as long as there is radish and meat. Today, I made Chili sauce in the most traditional way! Radish, pork belly, soybeans, peanuts and bean curd are all carefully cooked, fried and simmered. Salty, spicy, fresh and fragrant, full of flavor, never tired of eating.

1. Soak peanuts and dried soybeans in clear water for more than 4 hours.

2. Then put the soaked peanuts and soybeans into a pot with cold water, add star anise, pepper and salt, and cook over high fire.

3. Cook until the dough is tasty, turn off the heat and take it out for later use.

4. Cut the old tofu into small cubes.

5. Heat the oil into small tofu pieces and fry them on low heat.

6. Fry until the skin of the tofu is brown, and each one bulges out to control the oil (the tofu is fried into tofu bubbles, so it won't fry when stewing).

7. Pork belly is diced

8. Then marinate with cooking wine and oil consumption 10 minute.

9. Radish is also diced.

Stir-fried Chili sauce:

1. Fried onion and Jiang Mo griddle.

2. Add the marinated diced meat.

3. Stir-fry until the diced meat changes color and serve for later use.

4. Stir-fry onion and Jiang Mo with base oil in a pan, add a tablespoon of Chili noodles, and spread until the Chili noodles change color and the oil turns red.

5. Add the diced radish and stir fry.

6. Stir fry until the radish is slightly wet.

7. Then pour the diced radish into a casserole with half a pot of water.

8. Release semi-finished diced meat, tofu, boiled peanuts and soybeans, and appropriate seasonings: soy sauce, cooking wine, sugar and salt.

9. After the fire boils, simmer until the soup thickens.

Cooking tips

The tunnel made of traditional Chili sauce must follow three points:

1, soybeans and peanuts should be soaked in advance and cooked with ingredients. Stewed with radish will be softer and more delicious in the future.

2, tofu must be fried into tofu bubbles, so that it will not be fried when stewing, and it will not be scattered when it is repeatedly heated in the future.

3. When all the materials are put into the casserole, the pot must be stewed slowly after boiling, and the radish must be stewed thoroughly until it is translucent, and the soft cotton that melts at the entrance is better.