Black bean chili sauce.

Ingredients: 150g dried radish, 80g dried chili, 100g dried tempeh, 150g garlic, 50g ginger, 100g soybean paste, 40g sugar, 20g salt, 20g light soy sauce, 30 grams of strong liquor and 400 grams of oil.

1. Prepare the ingredients, peel the ginger and garlic cloves.

2. Wash the dried chili peppers, put the chili peppers into a pot and add water to boil, then cook for 5 minutes, then soak for 10 minutes, take out and chop or mash with a knife, mince the ginger and garlic, and dry the radish. Rinse and soak in warm water for 5 minutes, squeeze out the water and cut into cubes.

3. Heat the pan, add oil, add ginger and garlic over low heat and stir-fry until fragrant.

4. Add tempeh and dried radish and stir-fry evenly.

5. Stir-fry the dried radish and black bean sauce over low heat for about 8 minutes to evaporate the water. Add the chopped chilies and stir-fry evenly. Use medium-low heat to stir-fry the chili sauce. Do not use high heat otherwise the bottom of the pot will burn.

6. Stir-fry for about 6 minutes. The water in the peppers will evaporate, stir-fry the red oil, add the soybean paste in the recipe and continue to stir-fry evenly.

7. Fry the soybean paste and blend it. This process takes 5 minutes, then add the salt and sugar in the recipe and continue to stir evenly.

8. Continue to simmer the dried radish chili sauce over low heat. Stir constantly with a spatula. Adding soybean paste will make it easier to stick to the bottom of the pot, so don’t stop. Simmer for about 10 minutes until the red oil separates. , the dried radish becomes very chewy, turn off the heat and let it cool, add high-strength white wine and mix well, then put it into a glass bottle sterilized with boiling water and store it, it will not go bad after one year.