First, prepare 200 grams of dried peppers in advance. I use a new generation of Henan pepper. It's very fragrant and red, not even spicy. Especially suitable for making sauces. Naturally, in the case of authentic products, Guizhou pepper is naturally chosen, but Guizhou pepper is too spicy. I'll eat it myself anyway. The ingredients are actually readily available. You can do anything. I like you so much. Add a little water to wash the peppers. White pepper smells strong, so be sure to wash it more. Observe when rubbing peppers. You find a light pepper and tear it off to see. Next, put the cleaned peppers into a frying pan with cold water and boil them with red fire first. After the water boils, turn off the heat and stew 15 minutes.
The key of this step is to drain the pepper and remove some sweetness. This pepper does not swell, and the sauce is not very fragrant. After being put into the pot, the pepper quickly turns into batter. 15 minutes later, put the cooked pepper out of the pot and put it into the millet to control unnecessary moisture. Then press a little white pepper with a spoon and let it cool for use. Next, put the frozen peppers into a food processor and mash them. If there is no food processor, you can also cut it with a knife. Add some ginger and garlic. Ginger and garlic are mainly used to enhance flavor. Don't be too full. Otherwise, the aroma of pepper will be hidden. You can decide the thickness of pepper according to your own preferences.
Personally, I think it should be thicker This kind of pepper is preserved rice pepper, which is often used as hot pot bottom or sauce in hot pot restaurants. Put it on a plate for later use. Coarse peppers are suitable for cooking, and fine peppers are suitable for bibimbap and fresh noodles, so everyone should look at their own standards in the process of cooking. Take it often or at the same time when cooking. Pour 500 grams of cooking oil into the pot. It is best to use cooking oil to make this Laoganma Douchi sauce. The color of the sauce is more beautiful and fragrant. First, the cooking oil is boiled to remove its original taste. This step is very important because unless the cooking oil is boiled first, the sauce will contain the pungent smell of raw vegetable oil.
Wait for the smoke in the pot to rise again, and then reduce the calorific value. 1 minute later, pour in the freshly prepared white pepper. The temperature should be higher than 70%. After turning the pan, directly heat the pepper evenly. It takes about 15min to fry on small fire. This step can bring the aroma and sweetness of pepper into the oil. The key is to fry pepper with unnecessary water. The sauce made by this method is delicious and enduring. You need to rotate it often, otherwise it will be dirty. 15 minutes later, add 400g of fermented soybean and gently press. The packed lobster sauce is squeezed too tightly, but it can be easily loosened by frying it in a pot for at least 10 second.
After douchi is put into the pot, the calorific value is transferred to ultra-low temperature and mixed again, so it is not easy to stick to the bottom pot. Let Douchi digest and absorb the aroma of pepper, and stir-fry the sauce of Douchi. Douchi itself is very salty, so there is no need to put salt. It takes about 4 minutes to fry. After 4 minutes, turn to slow fire and add the fried sesame seeds. If you are not good at white sesame, please keep it as it is. If you want to add white sesame seeds, you must cook them to make them more fragrant. Fry for another 2 minutes. Turn off the fire after 2 minutes, reduce the pot temperature, let it cool for 5 minutes, and then add a proper amount of chicken essence. If you don't like it, please ignore it.
Add a little sugar and stir well. Add sugar and chicken essence and heat. These condiments are not suitable for continuous high temperature. Take the prepared sauce out of the pot and let it cool. Next, take a neat and dry glass bottle, put the frozen sauce in a jar and carry it with you. Douchi takes up a lot of indoor space and sticks tightly with a spoon. Please put the prepared sauce in the refrigerator, which will keep it for a long time. I made it myself and didn't add it, so please use it within 2 months. Laoganma Douchi sauce made by this method is spicy and refreshing, and anything sweet can be mixed.