How to make Laoganma chili sauce

Preparing Laoganma black bean flavor chili sauce [soy-flavored chili sauce]

Ingredients

250g of crushed dried chilies, 40g of dried tempeh, and 5-6 soaked dried shiitake mushrooms.

Ingredients

10g, appropriate amount of onion and ginger, 10g pepper, 1 head of garlic, appropriate amount of onion and ginger, 2 tablespoons of white wine, 2 tablespoons of very fresh flavor, 1 tablespoon of concentrated chicken juice spoon, 1 teaspoon of salt, 100ml of cooking oil.

Method

1. After heating the pot, put the chili pepper in and stir-fry.

2. Heat a clean wok after it cools down slightly, add Sichuan peppercorns and stir-fry, take them out after coloring, use a rolling pin to crush them into Sichuan peppercorn powder and set aside. Add the salt, which tastes very fresh. Add the chicken juice to the crushed chili peppers, mix well, and marinate until ready to use. The salt tastes very fresh.

3. Cut the mushrooms, garlic, onion and ginger into small pieces, and add them to the food processor together with the tempeh. When the puree is hot, add black bean paste.

4. Heat the pot again and pour in cooking oil. When it is 6 minutes hot, add the black bean paste, heat the pot again and pour in the cooking oil. Stir to disperse.

When the pot is about to boil, add the chili peppers and stir-fry.

When the bubbling temperature is very high, add the chopped chili peppers and stir-fry until they are crispy. After cooling, put it into a clean and sealed glass container! When fried, it is ready to crackle.