Because in the frying of chili and garlic fried too much, produced a paste, so there is a bitter taste, in the frying of chili and garlic should pay attention to the fire and length of time, so that you can avoid the bitter taste, the following introduction to the garlic chili sauce and Hong Kong-style chili oil:

preparation of materials: 1 kg of garlic, millet chili a little, the right amount of salt, the right amount of salad oil, the right amount of sesame oil, oyster sauce the right amount, chicken juice

Making steps:

1, garlic peeled and washed, chopped. You can do it yourself to buy a machine to break, hand cut too slow too time-consuming, the hands of the garlic flavor two days can not go

2, the pot to add the right amount of salad oil, to put some more. When the oil in the pot is hot, add garlic into the pot to fry, medium-low heat and slow frying, during which you need to use a spatula to gently push, so that it is heated evenly

3, add salt, oyster sauce moderate, salty seasoning, do not need to add too much, not to avoid the back of the garlic sauce is too salty

4, add sesame oil to mention the fragrance

5, simmering garlic frying dry, turn golden brown can be turned off the fire

6, When cooled into a sealed jar, take with you

Hong Kong style chili oil:

Preparation materials: dried red chili powder moderate amount, peanut oil moderate amount, pepper 10 a few grains, 1 dai maio, 1 grass berries, licorice slices 2 slices, a small amount of white sesame seeds, 1 spoon of salt, 2 slices of sesame leaves, cloves 10 a few grains, cinnamon 1 small section

Steps to prepare:

1, put the dry Red chili pepper in the cooking machine, but not too broken, keep some granularity, add sesame seeds and 1 tablespoon of salt in the chili powder

2, cold pot pour peanut oil, then cold oil pour all the spices, according to the amount of chili powder to burn the oil

3, fish out the spices and throw them away, leave the bottom oil

4, pour a big spoonful of boiling hot oil on the dried chili powder

5, Pour the rest of the chili powder, and then pour all the hot oil

6, canned storage can be used as you go, remember to seal the lid