Pig's hind legs are 3 Liang thin.
Peanut 1 two
Dry red pepper 1 2 (Sichuan Chaotian pepper is preferred for spicy food, and Wangdu pepper for softer food)
Zanthoxylum bungeanum 10
As for condiments, you can't just read the instructions on the product. Will he write all his secrets? Right ~ ~ So
salt
monosodium glutamate
Sichuan lihong pepper oil
rap oil
salad oil
sugar
ingredients
onion
garlic
ginger
Pepper seed
In fact, oil is the key to this sauce, and this rapeseed oil is not only compound oil, but also several medicinal materials. If you can buy it, just put it in oil and boil it.
Shajiang
Baikou
Citronella
Sharen
The amount can't be large, and the taste of the medicine can't be dominant. When will it lose its fragrance?
Let's start making
First, put the lobster sauce in a container, mix with a little white sugar, and don't overdo it. After mixing well, put it in a steamer and steam it for 2 hours. You can't let water enter the lobster sauce, so the hot sauce is easy to deteriorate and difficult to preserve. The purpose of steaming is to soften the lobster sauce, and the purpose of mixing sugar is to neutralize its salty taste. Steam it for later use.
Boil the oil, fry the shredded pork in the oil pan and take it out for later use.
After the peanuts are fried, take them out and pat them for later use. It is the key to fry red peppers. First of all, you must never use Chili noodles, but you must use whole peppers, and the peppers must be dry enough, but this also reflects his difficulty. Pour the peppers into a 50-60% hot oil pan, stir them quickly with a spoon, and let them heat evenly. After seeing that the peppers turn from big red to light brown, you should quickly remove them with a strainer. (In order to prevent the peppers from being fried too much,
Zanthoxylum bungeanum can't be fried with oil, as it will have a bitter taste. Put Zanthoxylum bungeanum in a pot and fry it until it is dark brown. When the fragrance comes out, it will be crushed for later use.
It is still cooking oil. It is also the most critical step. First, determine what container to put the Chili sauce in, and how much oil can cover all the Chili sauce.
according to
When the ratio of pepper oil 1: rapeseed oil 4: salad oil 5 is put into the pot, add ginger slices, onions, green onions, garlic, pepper purple and medicinal materials and slowly cook them with low fire. When all the materials float in the oil, they are basically removed and poured out. Add lobster sauce and slowly push it with a shovel in the pot with low fire. Never paste the pot low, it will become bitter. At this time, you should put salt and sugar according to your personal taste, but you can't put monosodium glutamate. If you keep heating monosodium glutamate, it will cause cancer and lose its taste. Turn off the fire for 8 to 10 minutes, add monosodium glutamate, pour the Chili sauce into the container, cool it and seal it. There must be no raw water in the container, otherwise it will deteriorate. Moreover, the hot sauce is not delicious as soon as it is cooked. After it is sealed for half a month, all the flavors in it are integrated, and this time is the best time to use it ~