Garlic peeling

Wash the pepper and dry the water vapor, otherwise it will get moldy easily.

Put garlic and corn oil into the cooking machine, and the oil is about the amount of garlic submerged. Stir. Mash garlic into mud, depending on your personal situation. The finer the beating, the softer the sauce flavor, the stronger the beating and the stronger the garlic flavor.

Stir the peppers in the cooking machine, the finer the better. There is no need to remove the pepper seeds, otherwise there will be no pepper fragrance. )

If you have homemade soy sauce, that's the best. If not, you can also buy Puning bean paste in the market. Filter, leaving only soybeans.

Put the filtered bean paste into a cooking machine and stir. The finer the bean paste, the better. The texture of soybean paste is more like peanut butter.

Stir-fry the garlic until fragrant, without putting oil, because there was enough oil when stirring just now. Stir-fry until the garlic slightly discolors. Put it aside for use.

Stir-fried Chili sauce needs more oil, because the next step is to cook the sauce. Boil the hot sauce until the fragrance is released.

Mix the beaten bean paste into the cooked spicy sauce, turn on medium heat and cook the sauce slowly. Whether the sauce has the sweetness of soybeans and the fragrance of garlic depends on this step. This process takes an hour (depending on the amount of sauce). Push, turn and fry from the side of the pot. Don't start a big fire, or it will stick to the pot. After 50 minutes, stir the fried garlic into the bean paste and cook it. At this time, you need three big ones and three small ones. Open the fire, roll the sauce, stir fry, add pepper, corn oil and a small amount of sesame oil, turn off the fire and repeat for three times. Turn off the fire.

The cooked sauce thickens, the color darkens and the oil turns red. It's done.

skill

1. Buy Puning bean paste must look at the production date and choose the latest one. Then see if the color of the sauce on the top layer of the bottle mouth is darkened. Dark color indicates that this jar of sauce has been left for too long, and it will be too salty and black when boiled. The best color is light yellow. ?

2, be sure to filter out the soy sauce, don't worry about waste, otherwise the sauce is too salty and contains too much water. ?

When cooking the sauce, please take protective measures, because there is oil in the pot and the sauce will spill out. The temperature of the sauce is very high. Be careful. ?

4, the whole cooking process does not need to add any salt, monosodium glutamate, chicken essence! ! !