1 tsp soy sauce, 1 tsp sugar, 1 tsp wine, 1 tsp vinegar

3 tsp bean paste, 1/2 tbsp cornstarch water

Method

Wash the green onion, peel the ginger, peel the garlic, wash and mince them separately

Remove the seeds of red pepper and green pepper, wash and chop into fine pieces, medium heat Add 1 tablespoon of oil to the minced onion, ginger and garlic and sauté until fragrant

Add bean paste and stir-fry briefly, then add other seasonings and mix well

Pour in half a cup of water and bring to a boil?K Thicken the gravy with tamarind (potato starch) water

Finally sprinkle with green and red pepper powder and serve

Method 2 Edit

Materials

Five spoons of tomato sauce, three spoons of chili sauce plus one and a half spoons, one spoon of sugar, one spoon of salt, half a spoon of soy sauce, and five spoons of water.

Method

Just mix them together. If you want the sour chili to be thinner, you can add a few more spoons of water.

This chutney is definitely not as delicious as the one above, and it is simpler than it. Chili Sauce

1. Chili Sauce: Choose mature, fresh, red chili peppers as raw materials, cut off the stems, pour them into clean water, stir them continuously with a bamboo pole, wash away the adhering sediment and other dirt, and drain Remove from the basket and drain, pour into electric pepper chopper, add salt and marinate. For every 100kg of bright red pepper, add 10-15kg of salt and 0.1kg of alum, mix well, put it into a pickle jar, and it will be ready to eat in about 10 days. In addition, you can also add Sichuan peppercorns, five-spice powder, sesame oil, monosodium glutamate, tempeh, etc. to the peppers to make the taste more unique.

Chili oil

2. Chili oil: Choose bright red dried peppers as raw materials, remove the stems and seeds, wash and drain with water, mix dried peppers and vegetable oil at 1:10 Put the oil into the pot and heat it. When the oil emits thick smoke, remove the pot from the heat and let it cool for about 3 minutes. Pour the drained dried chili pepper into the pot and stir it with chopsticks to make it evenly heated. After the oil cools, remove the chili peppers and the remaining oil is chili oil.

Green chili peppers with soy sauce

3. Green chili peppers with soy sauce: Choose green chili peppers with no insect damage or rot, wash them, dry them in surface water and put them in a vat, with a layer of chili peppers Add a layer of salt, and finally use a heavy object to compress the peppers (100kg of fresh peppers plus 16kg of salt). After marinating for 3 days, drain out the salt brine, boil and let cool, then put the peppers together into a jar and seal it, and put it in a cool place for about 5 -Ready to eat in 10 days.

Oil red pepper

4. Oil red pepper: (1) Method: Wash the peppers, remove insect wounds and rotten ones, add sugar to the soy sauce; Put it into the jar, add a layer of chili pepper and a layer of salt, then pour the soy sauce from above, and press the top of the chili pepper with a heavy object. After 2-3 days, drain the soy sauce brine, boil it and let it cool, then put it into the jar together with the chili pepper. It can be eaten after 5 days. (2) Raw material ratio: 100kg red pepper, 10kg salt, 10kg premium sauce, 2kg white sugar.

Dish editor

Grilled pork with spicy sauce

Ingredients: Sauce: 2 tablespoons soy sauce, 1 tablespoon chili powder, 2 tablespoons chili sauce, sugar 3 tablespoons, 2 tablespoons sesame seeds, 2 tablespoons sesame oil, 1/3 tablespoon pepper noodles, 4 tablespoons chopped green onions, 2 tablespoons pounded garlic, 2 tablespoons ground ginger

Preparation: (1) Pick tender tenderloin or pork belly and cut into about 0.5cm.

(2) Put chili sauce in soy sauce, and add onions, garlic, ginger, sugar, sesame seeds, sesame oil, pepper noodles, and chili noodles to make a condiment sauce.

(3) Spread the seasoning sauce on both sides of the cut pork.

(4) Put the grill on the fire. When it is hot, put the pork with seasoning on it and turn it back and forth to grill.

(5) Serve on a large plate and sprinkle with sesame seeds. Pork tastes best when it's hot. You can use soy sauce and chili noodles instead of chili sauce, and just use shrimp paste