How to Make Shiitake Mushroom Spicy Sauce

1.

Wash chili peppers, shiitake mushrooms, ginger, garlic, lean meat, and drain.

2.

Slice the chili peppers into pieces, crush them with a vegetable puller and set aside.

3.

Ginger cut into sections and crushed with a vegetable puller, set aside.

4.

Slice off the head of the garlic, then dice it and crush it with a vegetable puller, set aside.

5.

Lean meat diced, minced, seasoned with wine, standby.

6.

Take a packet of tempeh and put it in a bowl, add a little canola oil, ruffle it with chopsticks, steam it for about ten minutes in a steamer. Crush it with a spoon.

7.

Don't put oil on the peanuts, fry them over low heat, peel them, and crack them with a rolling pin. Basically divided into two petals can be.

8.

White sesame seeds fried and set aside.

9.

Cold pot, cold oil into the peppercorns, star anise, sannas, sesame leaves, cinnamon slowly simmer on low heat. About twenty minutes or so, then fish out all the spices.

10.

Heat the frying pan and add the lean pork, stirring quickly. Turn the heat to medium and put in the other packet of tempeh and fry the tempeh to dry it out a bit. Add in the minced ginger and garlic, and stir-fry to bring out the flavor. Add the steamed tempeh and stir fry for a few moments. Turn up the heat and add the chopped mushrooms . Stir fry for about five minutes or so. Add all the chopped chili peppers, sweet noodle sauce and Xiangqi sauce, rock sugar, salt and turn the heat to medium-low, keep stirring, be careful to paste the pan.

11.

After about two hours, the red oil simmered out in a transparent form, that is, the water in the chili peppers and shiitake mushrooms boiled dry.

12.

Put in the fried white sesame seeds.

13.

Put in the fried peanut petals.

14.

Figure nine out of the peppercorns and other spices with a food processor to break up, mix into the hot sauce, stirring well to turn off the heat.

The finished picture of the spicy sauce with mushrooms