Accessories: peanut kernel (raw) 100g.

Seasoning: sweet noodle sauce 15g, garlic (white skin) 10g, soy sauce 10g, ginger 15g, sugar 10g, vegetable oil 50g, vinegar 5g, pepper (dried red tip) 60g and pepper 3.

Characteristics of Chili sauce:

Bright red in color, soft and crisp, it is most suitable for table wine.

The practice of Chili sauce:

1.

Pork cut into 0.3 pieces.

Dice the size of centimeters;

2.

Black kohlrabi (black mustard) is cut into particles slightly smaller than diced meat;

3.

Peanuts are crispy;

4.

Cut garlic into nail slices, shred ginger, and cut onion into sections;

5.

Mixing dried capsicum, ginger, garlic, prickly ash, fermented soybean and fermented milk, mashing, and frying with roll until it becomes sticky to obtain Ciba capsicum;

6.

Add oil to the pot and heat to 7℃

Heating, putting shredded ginger into a wok, stir-frying diced meat, and taking out;

7.

Leave the oil in the pot. When the fried crab shell with Ciba pepper turns yellow, add kohlrabi and garlic slices and stir-fry for half a minute. Add diced meat, add sweet noodle sauce, soy sauce and sugar and stir fry. Add the onion, stir-fry the peanuts evenly, pour in a little bright oil, and put them on the plate.

Tips for making Chili sauce;

1.

Ciba pepper should be fried thoroughly, so that it is evenly heated, which is crab shell yellow;

2.

The oil temperature of fried peanuts should be low to meet the requirements of crisp white;

3.

Because of the frying process, 500 grams of vegetable oil should be prepared

Grams of food stage

Peanut kernel (raw): For people with weak stomach, peanuts should not be eaten with cucumbers and crabs, otherwise it will easily lead to diarrhea.