Prepare 200 grams of garlic and ginger each; 700 grams of bright red peppers are broken and set aside.
Put 200 grams of peanuts in a wok, stir-fry with low fire until crisp and rotten, grind off the skin of the thoroughly cooled peanuts, put them in fresh-keeping bags, and break them into coarse grains for later use.
Garlic and ginger are beaten into coarse grains with a cooking machine, not into paste. 500g of dried lobster sauce is steamed in a pot 15min, 150g of dried chilies are beaten into coarse grains by a cooking machine, and 150g of chilies are also broken by a cooking machine. I bought 200 grams of white sesame seeds. (you can fry raw food in advance, pay attention to the heat, and be sure to bake it slowly. )
Pour a little oil into the pot, add 3 tablespoons of sugar and stir-fry until brown. Put the minced beef into a brown pot. At this time, over the fire, color, and then turn to low heat and stir fry until the beef is cut off.
In another pot, add1500g rapeseed oil and heat it. First, pour in the excellent minced beef, and then pour in the chopped raw red pepper, which will make you smell the spicy smell all over the house. Stir-fry slowly for 10 minute.
Add Jiang Mo and minced garlic, stir-fry for 5 minutes, keep sliding the spatula to avoid boiling, then add 150g dried Chili powder and stir-fry for a while.
Add 200 grams of soy sauce and simmer.
Add steamed black beans and stir fry 10 minute. Slide the spatula constantly in the middle to avoid burning the pan. Seeing that the color of Chili sauce is getting darker, add 2 tablespoons of sugar, stir-fry150g of pepper powder, add fried peanuts, add cooked sesame seeds and stir-fry for 5 minutes, add 3 tablespoons of salt and 2 tablespoons of chicken essence, 65438+.