Required materials: 500 grams of beef, 500 grams of soybean paste, 500 grams of red bell pepper, 200 grams of tomato paste, 50 grams of cooked sesame seeds, 100 grams of peeled fried peanuts, 250 grams of oil, 100 grams of sugar, monosodium glutamate (MSG), white pepper, 2 teaspoons of powdered white pepper, ginger,

Practice Steps：

1.prepared the required materials. Wash the red bell pepper, spread out, the red bell pepper surface moisture to dry, the spiciness of the pepper according to personal taste to buy, like to eat spicy, buy spicy some, I bought the pepper is more spicy some. Sauce is the choice of soybean paste, with dry yellow sauce, fragrant sauce can be, beef selection tendons less parts can be.

2. The red pepper cut off the chili peppers, cut in half, shredded, and then chopped, so it will be easy to cut the pepper into the end. Beef chopped into the end, into the end can be, do not have to chop into the meat, with the machine stranded meat can also be, but not as good as their own chopped, chewing granularity, eating flavor.

3. Put the soybean paste in a large bowl, add ketchup, 3-4 tablespoons of water, stir well, soybean paste is relatively dry, easy to paste the bottom of the pan when frying, so add a little water to dilute it, easy to fry. Crush the cooked peanuts with the back of a knife, then chop them.

4. pan oil to heat, the amount of oil to be more, the meat sauce is done, the surface has a layer of oil on the surface sealed, the meat sauce will not deteriorate, the sauce will not be dry, so more oil, down into the minced meat stir-fry over a small fire, stir fry the minced meat until the color turns white.

5. Stir fry soybean paste over low heat, stirring constantly with a spatula to prevent the sauce paste the bottom of the pan, stir fry until the sauce flavor, soybean paste to stir fry sauce flavor, flavor is fragrant, to use low-fire frying, with high-fire sauce is easy to paste the pan.

6. down into the end of the red pepper and stir well, then add sugar, ginger, white pepper and stir well, simmer for about 10 minutes, during which time you have to stir from time to time to prevent paste the bottom of the pot, to be simmering chili pepper water gas almost emitted on it.

7. Turn off the heat, add the monosodium glutamate (MSG), then add the cooked sesame seeds and crushed peanuts and mix well.

8. Let the beef chili sauce cool, put it in a jar with a lid, put it in a cool and light place to store it, take it as you eat it, use a waterless spoon to take it, and keep a layer of oil on the surface of the sauce, so it won't be easy to go bad.

Tips: Be careful when cutting chili peppers, it is best to bring disposable gloves, do not get in the eyes, soybean paste is relatively dry, easy to paste the bottom of the pan when frying, so add a little water to dilute it, easy to fry. Soybean paste should be fried sauce flavor, flavor is fragrant, to use a small fire to fry, with a large fire sauce is easy to paste the pan. The sauce is salty enough, there is no need to add salt, too much salt intake is not good for the body. After the beef sauce is done, it should be cooled before placing it for preservation, take it with a waterless spoon to keep a layer of oil on the surface of the sauce, it will not be easy to be bad.