The method of making beef Chili sauce is not particularly difficult. The ingredients to be prepared are beef, rock sugar, liquor, salt, red pepper, garlic, ginger, dried yellow sauce and oil. First, we need to beat the beef into minced meat. Secondly, after the red pepper is washed, control the water and put it aside. Then remove the roots and seeds of the red pepper. Pepper can be beaten into minced garlic with a garlic beater, or it can be cut with a knife. Garlic and ginger should also be cut into powder.
Heat oil in a pan, stir-fry beef until medium-rare, break it up and put it in Jiang Mo, continue to stir-fry rock sugar, and then add pepper powder. At this time, add a whole box of dried yellow sauce, stir well, and then pour in our white wine, about four spoonfuls. Boil it first, then turn the heat down and let it boil slowly. When the sauce in the pot thickens, add minced garlic and a little salt to taste.
Finally, stir fry evenly, let the taste completely blend into the sauce, then sprinkle with appropriate amount of white sesame seeds and mix well. It should be noted that the sauce should be cooled before bottling, so at this time, we can sterilize our own bottles to ensure that there is no water and oil in the bottles, and then we can put our own beef and Chili sauce in.
Store the prepared Chili sauce in the refrigerator and take it out when you want to eat it. You can put more when cooking, because it is sealed with oil, so the sauce is not easy to go bad. If you find mildew or mildew, don't eat any more.