Prepare ingredients:
200g of dried bean curd, 300g of millet pepper, 200ml of edible oil, 200g of sweet noodle sauce, 20g of salt and 20g of sugar.
Anita:?
Star anise, cinnamon, fragrant leaves, fennel, ginger, onion and garlic.
Steps:
Prepare 200 grams of dried soybeans and pour them into a large bowl. Pick up the rotten soybeans inside and soak them in clear water for one night. They all got fat after soaking.
Pour out the water, put it into the pot, add enough water, cover it, and cook the soybeans.
Prepare 300 grams of millet pepper, put it in a large bowl, clean it with water, take it out to dry, and remove the roots. Then chop it all up, cut it and put it on a plate. Next, cut 50g of ginger, cut it into Jiang Mo and put it with red pepper.
Prepare some aniseed, an octagonal, a small piece of cinnamon, two fragrant leaves and a little fennel, then cut 30 grams of ginger into pieces and put them on a plate. Slice an appropriate amount of green onions and four pieces of garlic.
Ok, the soybeans are ready. Gently pinch and cook until the soybeans are crushed. Take out the water and put it in the bowl.
Add 200 ml of cooking oil to the pot. Add onion, ginger and aniseed, stir-fry over low heat, drain vegetables, stir-fry until slightly yellow, and take out.
Then pour in soybeans, add Jiang Mo and pepper, stir well, and boil out the moisture of the ingredients. At this point, the oil has begun to turn red slowly. Add 200 grams of sweet noodle sauce, stir-fry evenly, and stir-fry the sauce. Stir-fry until the oil and sauce separate. Then add 20 grams of salt. Twenty grams of sugar. Add a little chicken essence and stir well. Finally, add a little high-alcohol liquor to enhance fragrance, which can also prolong the holding time and stir-fry evenly.
Stir-fry and put in a bowl. The delicious soy sauce is cooked without fermentation, which is especially delicious.