Sauté ed sauce ingredients:
Black lobster sauce 150g (mashed in wok), watercress 100g (preferably Sichuan Pixian watercress, chopped), vegetable oil 100g, ginger 5g (chopped), sugar 20g and monosodium glutamate 65438+.
Boil vegetable oil in a hot pot, stir-fry ginger rice and bean paste until fragrant, stir-fry lobster sauce, stir-fry sugar, boil in a small bowl of boiling water (stir), put monosodium glutamate and water bean powder in the pot, stir into a thin paste to make lobster sauce, and put it in a large bowl for eating.
Cut the bean jelly with residue into one-inch square pieces, scoop in a tablespoon of fermented soybean, add garlic paste, sprinkle with pepper noodles, and then pour in a spoonful of red oil (that is, Chili oil) to serve.
By the way, I'll tell you a secret recipe for extracting red oil from Chili:
Mix "Chaotianjiao" and "Erjingtiao" Chili noodles at a ratio of 3:2, and add a little salt and a spoonful of sesame seeds.
Wash and dry 3 or 5 walnuts, knock out cracks with a small hammer, and put them into Chili noodles with dozens of new peppers.
Cook 750g rapeseed oil (non-refined oil) (250g pepper noodles can be prepared), turn off the fire, air for 3 or 4 minutes, then pour pepper noodles, stir pepper noodles with a spoon while pouring oil to make them uniform. The Chili oil extracted in this way is not fragrant.