Ingredients?

750 grams of fresh chili pepper

1000 grams of lean pork

300 grams of chili noodles

180 grams of bean paste

150 grams of sweet noodle sauce

10 grams of Sichuan peppercorns

10 grams of star anise

Appropriate amount of oyster sauce

An appropriate amount of cooking wine

100 grams of white sugar

An appropriate amount of chicken powder

1000 grams of oil (flavorless)

An appropriate amount of minced garlic

An appropriate amount of ginger

An appropriate amount of salt

An appropriate amount of thirteen spices

50 grams of white sesame seeds

500 grams of peanuts

How to make chili pork sauce?

Clean the chili peppers and smash them in a food processor. The chili noodles are bought from outside. (If you are afraid of spicy food, you can buy larger chili peppers. If you like spicy food, buy millet chili peppers, or half and half of the two types.)

1000 grams of lean pork, clean and cut into small cubes and set aside, add cooking wine, Marinate oyster sauce, minced garlic, thirteen spices, sugar, and chicken powder and set aside.

500 grams of peanuts are roasted in the oven and peeled for later use (if you don’t have an oven, you can directly fry them in oil or pan)

10 grams of star anise, 10 grams of Sichuan peppercorns, garlic and ginger Cut into pieces and set aside.

When the oil pan is hot, add star anise and Sichuan peppercorns and fry until fragrant. Take them out (if you don’t like Sichuan peppercorns, you can replace them with bay leaves). Add minced garlic and ginger until the aroma overflows. You can add diced meat without removing the minced garlic and ginger.

Add the diced meat prepared previously and stir-fry evenly until fragrant.

Pour in fresh chili peppers and continue to stir-fry evenly until the soup thickens.

Add 300 grams of chili noodles and continue to stir-fry evenly until the aroma overflows.

Pour in 180 grams of bean paste and 150 grams of sweet noodle paste, continue to stir-fry, turn down the heat and cook until the soup thickens.

This is almost enough, turn down the heat

Add 50 grams of white sesame seeds and continue to stir-fry evenly

Add 500 grams of peanuts and continue to stir-fry over low heat , add 100 grams of sugar (you can omit it if you don’t like sweetness). If it tastes not salty enough, add a little salt and chicken powder. You can choose according to your own taste.

Thank you, kitchen friends! Boil it after it's cooled and bottle it (the bottles need to be cleaned in advance, boiled with water and dried). The cooked chili pork sauce can be eaten directly, or mixed with noodles or cold dishes, and used as fillings for various cakes!

Finished product picture