Prepare the raw materials first: Sichuan-style spicy lobster sauce (not Yangjiang lobster sauce) is half a catty, and the pig's hind legs are thin. Three peanuts are 1, and two dried red peppers are 1 (Sichuan Chaotian pepper is the first choice for spicy, and Wangdu pepper is the soft one). As for condiments, we can't just look at the instructions on the products. Will he write all the secrets? Right ~ ~ So salt monosodium glutamate Sichuan Li Hong pepper oil rapeseed oil salad oil sugar ingredients onion garlic ginger pepper seed is actually the key to this sauce, and this rapeseed oil is not only a compound oil, but also several medicinal materials. If you can buy it, just boil it in oil. The amount of Amomum villosum can't be too large, and the taste of the medicine can't stand the dominant position. When will it lose its fragrance?
Let's get started. First, put the lobster sauce into a container, and mix in a little sugar, not too much. Mix well and steam in a steamer for 2 hours. You can't let water enter the lobster sauce, so the hot sauce will go bad and can't be well preserved. The purpose of steaming is to soften douchi, and the purpose of mixing sugar is to neutralize its salty taste. Steam it for later use. Boil the oil, fry the shredded pork in the oil pan and take it out for later use. After the peanuts are fried, take them out and mash them for later use. Fried red pepper is the key. First of all, you must never use the whole pepper. The pepper must be dry enough, but it also reflects his difficulties. Pour the pepper into a 50% to 60% hot oil pan and stir it quickly with a spoon to make it evenly heated. After seeing the pepper change from big red to light brown red, pepper can't be fried because it will have bitter taste. Put the pepper in the pot and fry until it is dark brown. When the fragrance comes out, crush it for later use. Or cooking oil. It is also the most critical step. First of all, determine what container Chili sauce is put in and how much oil to cover it all. Make sure that Zanthoxylum bungeanum oil 1: rapeseed oil 4: salad oil 5, ginger slices, green onions, green onions, garlic, pepper purple and medicinal materials are cooked slowly with low fire. When all the materials float in the oil, they are cut out and poured out. Never lower the pan, it will become bitter. When the bubbles in the douchi become less in the oil pan, put all the raw materials just prepared in and continue to push. At this time, you should add salt and sugar according to your personal taste, but you can't put monosodium glutamate. If monosodium glutamate is heated all the time, it will cause cancer and lose its taste. Turn off the fire for 8 to 10 minutes, add monosodium glutamate, pour Chili sauce into the container, cool and seal. Besides, hot sauce doesn't taste good when cooked. After sealing for half a month, all the flavors in it are mixed together, which is the best time to use ~ ~ If you don't understand anything, please ask or add QQ2775 18826.