Shrimp Mushroom Minced Pork Oil Chili Sauce
Main Ingredientsmain
Pork (loin) 200g? Lantern pepper 300g? Shiitake mushrooms (dried) 50 grams 3 servings
Supplementothers
Tempeh 50 grams
Chongqing people on the production of chili pepper is completely like an art, vegetarian, oil, paste (do not doubt that we have a special kind of chili pepper to eat this paste flavor!) Especially in the oil chili, which will add some peanuts, sesame seeds, minced beef, etc., all you can think of not think of, Chongqing people are likely to add him in the chili! Chongqing people like to eat spicy, but not dry spicy, we want to be fragrant and spicy. Chongqing people will basically do chili sauce, a time to do on a large jar, put what ingredients they know exactly, than to buy outside to eat up assured, like I do not add a little bit of MSG, as usual, you can do the chili pepper flavor, all ate friends said: "than outside the sale of eating too much incense.
How to Make Mushroom and Minced Pork Chili Sauce
Step
1
Wash the bell peppers and put them in a pan to dry out
Step
2
Beat them with a blender to make them into a thicker consistency
Step
3
Dry shiitake mushrooms, cut into small cubes, and then add the ginger, ginger, and pork to the sauce. Dice the dried mushrooms and chop the ginger and garlic into small pieces
Step
4
Dice the pork loin and set aside
Step
5
Put a little bit of vegetable oil in the wok and heat it until it is 50% hot, then put the ginger and garlic into the wok and stir-fry to make it fragrant
Step
6
Step
Stepping into the wok and stir-frying the mushrooms, you will see that they have been diced into small pieces and then diced into a small piece of meat.
Put in the pork stuffing, mushrooms, stir-fry slowly over low heat
step
7
Put in the chili powder, edamame beans, stir-fry over low heat until the water dries up
step
8
This process takes a little longer, probably about twenty minutes, don't be in a hurry, and stir-fry patiently, so that the flavor is thick and rich, and you don't have to be in a hurry to make the sauce. Do not paste the pan, so that the rich and tasty, spicy moderate chili sauce is done, the good chili sauce put the pot to cool naturally and then loaded into a clean bottle, cover the lid seal, save time two or three months is no problem