materials required for homemade beef Chili sauce: 5g of beef, 5g of soybean sauce, 5g of red pepper, 2g of tomato sauce, 5g of cooked sesame seeds, 1g of peeled fried peanuts, 25g of oil, 1g of sugar, proper amount of monosodium glutamate, 2 teaspoons of white pepper, 1 piece of ginger,

Steps:

1. Soybean sauce is used as the sauce, and dry yellow sauce and fragrant sauce can be used, and beef can be used with less tendons.

2. Cut the red pepper off its pedicle, cut it in half, shred it, and then chop it up, so it will be easy to cut the pepper into pieces. Chop the beef into powder, and it will be fine. You don't have to chop it into paste, but you can use the meat ground by machine, but it's not as delicious as you chop it yourself. It's grainy and delicious when you chew it.

3. put soybean sauce in a large bowl, add tomato sauce and 3-4 tablespoons of water, and stir well. soybean sauce is dry, and it is easy to paste the bottom of the pot when frying, so it is easy to fry with a little water. Crush the cooked peanuts with the back of a knife and chop them into peanuts.

4. add oil to the pan and heat it up. the amount of oil should be more. after the meat sauce is made, there is a layer of oil on the surface, so the meat sauce will not go bad and the sauce will not dry. therefore, add more oil, stir-fry the minced meat with low fire, and stir-fry the minced meat until the color turns white.

5. Stir-fry in soybean sauce with low fire, and stir constantly with a spatula to prevent the sauce from sticking to the bottom of the pot until the sauce is fragrant. soybean sauce should stir-fry the sauce with low fire, and it will be easy to paste the pot with high fire.

6. Add the minced red pepper and stir well, then add the white sugar, Jiang Mo and white pepper, stir well, and simmer for about 1 minutes. During this period, stir from time to time to prevent the bottom of the pot from being burnt, until the water vapor of the boiled pepper is almost emitted.

7. Turn off the fire, add monosodium glutamate, then add cooked sesame seeds and peanuts, and mix well.

8. Cool the beef Chili sauce, put it in a jar with a lid, and store it in a cool and dark place. Take it as you eat, and take it with a waterless spoon to keep the sauce covered with oil, so it will not go bad easily.

Tip: Be careful when cutting peppers. You'd better wear disposable gloves, and don't get them in your eyes. soybean sauce is dry, so it's easy to paste the bottom of the pot when frying, so it's easy to fry with a little water. Soybean sauce needs to stir-fry the sauce, so that it tastes fragrant. Stir-fry it with a small fire, and the sauce with a big fire is easy to paste the pot. The salinity of the sauce is enough, so there is no need to add salt. Too much salt intake is not good for your health. After the beef sauce is made, it can only be stored after it is cooled. When it is taken, it can be taken with an anhydrous spoon, and the sauce surface is covered with oil, so it is not easy to go bad.

Method 2:

Practice:

1. Chop the pepper or break it with a cooking machine, and dice the beef.

2. Peanuts can be fried by themselves to remove the leather coat or go to the supermarket to buy ready-made ones.

3.

5. Next, continue to add onion, ginger and garlic until fragrant. This time, you can add more oil, then add chopped pepper and stir-fry until it is a little soft, and then add previously fried beef

6. Finally, add peanuts and sesame seeds and stir-fry for a while, then add salt and monosodium glutamate to taste.

7. The fried Chili sauce can be canned after being cooled in the pot.