500 grams of red pepper

300g pork stuffing

condiments

Peanut 150g

White sesame 1 pinch

condiment

Salad oil 80-100g

Salt15g

50g minced garlic

Proper amount of cooking wine

40 grams of rice vinegar

300 grams of bean paste

Sesame 50 grams

20 grams of sugar

50 grams of chopped onions

Method for making diced meat Chili sauce

Description of raw materials of fresh meat Chili sauce:

Different brands of bean paste have different sweetness and salinity. When the batter is almost cooked, you can add salt and sugar, and the amount of salt and sugar can be determined according to your own taste. The acidity of rice vinegar is softer, which can not only remove the fishy smell of meat, but also refresh the overall taste of sauce.

Specific practices:

1. Wash the pepper, draw a circle around the pedicle with a knife, then hold the pepper by hand, press it into the pepper and pull it out to remove the pedicle.

2. Mince the pepper with a meat grinder or chop it with a knife; Avoid direct contact with peppers, especially pepper juice, or your hands will be particularly uncomfortable.

Step 3 prepare bean paste. If it is very dry and has no fluidity, it is best to dilute it into liquid with clear water first.

4. Cut the onion and garlic into sections, and you can increase or decrease the amount of onion and garlic according to your own preferences.

5. The minced meat should also be prepared. Don't bring fat, it will be very greasy, and there will be solidified oil on the surface after cooling, so be sure to use pure lean meat, pork and beef.

6. Put the fried peanuts and sesame seeds into a fresh-keeping bag and roll them into peanuts and sesame seeds with a rolling pin. Don't use the cooking machine (blender) to make them into the final shape. It's best to roll them up with particles by hand, which will taste better.

7. Heat the wok, add cooking oil, add meat stuffing, stir fry and change color. Pour a little cooking wine along the edge of the wok, stir well and remove the fishy smell of meat.

8. Then add chopped green onion and ginger and saute until fragrant, then add bean paste and saute until fragrant.

9. Pour the chopped red pepper and stir well. After boiling, turn to low heat and add rice vinegar.

10. When the sauce in the pot thickens (about 20 minutes), you can taste it, then add salt and sugar and turn off the heat.

1 1. Add crushed cooked peanuts and sesame seeds and mix well, and the Chili sauce is ready.

12. Put the Chili sauce in a glass bottle while it is hot, cover it, cool it and put it in the refrigerator. Can be used to mix noodles, bibimbap, make sauce and so on.

Cuisine characteristics

Chili sauce with strong aroma was made from red pepper and meat, and several large bottles were made from bean paste in the northeast, which can be used for bibimbap, noodles, steamed bread and side dishes. It's delicious. My sister likes meat sauce. Of course, if she doesn't like it, she can remove the meat from it and make it with Chili bean sauce, which is also delicious.