1. Wash 500g of first-class peeled cumin and 500g of sesame seeds, and control the water to dry for later use.

2, the net pot is on fire, and the cumin and white sesame seeds are fried until the fragrance is overflowing, and the cumin and sesame seeds are crushed by hand.

3, another pot fire, add blending oil 1 kg (

flower

Raw oil, melon seed oil, salad oil 2 4: 3: 1), immediately add 500 grams of Chili powder, 220 grams of cooked butter, 300 grams of chicken oil until the oil is slightly boiling, add 300 grams of red bean curd soup, 800 grams of Tianjin Limin Chili sauce, 200 grams of rock sugar and 200 grams of Pixian red oil bean paste.

4. Add 80g of spiced powder (the ratio of clove, fennel, cinnamon, pepper, anise and kaempferia is 2: 1: 3: 2: 2: 1) and100g of citronella water (citronella100g at 80℃.

5. Stir-fry cumin and sesame seeds and bring to a boil over medium heat. Simmer for 40 minutes, add150g sesame oil and bring to a boil. Turn off the fire and serve.

Key:

1, cumin and sesame must be cleaned. When frying cumin and sesame seeds, you must use a small fire, preferably a slow fire. Pixian watercress must be finely cut, and the finer the better. When making garlic water, you must filter it until there is no garlic residue.

2. The soaking temperature of citronella should be controlled at about 800C and 5 C, and the time should not be too short. Mature peanuts can be fried with blended oil plants in advance. When you fry barbecue sauce, you must keep stirring.

3. This barbecue sauce can also be used as a high-quality sauce for spicy kebabs such as kebabs, squid and bean products.