Spicy sauce recipe 1 2 jins of fresh red pepper 2 1 jin of cooking oil 3 1 jin of beef or large meat (lean meat) 4 3 taels of salt 5 2 taels of white sugar 6 3 taels of ginger 7 1 taels of pepper noodles 8 MSG 1 Liang 9 white wine 1 liang 10 sweet noodle sauce 5 liang 11 3 liang peanuts (fried and crushed) 12 2 liang sesame seeds (fried and crushed) Method: Heat the oil to 80%, add the cut meat and stir-fry for a while, then Add the chopped chili and seasonings and stir-fry over low heat for half an hour. Finally add the pasta sauce and MSG and stir. Method for making sand tea sauce: 1. Dip 5 kilograms of peanut kernels in salad oil over medium-low heat and fry for 3 minutes, take out and grind into peanut butter. 2. Take an iron pot, pour 2 kilograms of peanut oil, and when it is 70% hot, add 1250 grams of chopped garlic and 1 kilogram of chopped shallots and stir-fry over low heat until fragrant. Add 500 grams of chopped dried red pepper and stir-fry over low heat until fragrant. Add 1.5 kilograms of sand tea powder, 150 grams of whole milk powder, and 1100 grams of single crystal rock sugar and cook over low heat. Finally, add ground peanut butter and mix thoroughly to make sand tea sauce. Shacha sauce is a mixture popular in Fujian, Guangdong and other places. Type condiments. It is light brown in color and paste-like, with special compound aromas such as garlic, onions and peanuts, compound fresh and salty flavors of dried shrimps and light soy sauce, and a slight sweet and spicy taste. There are three types of Shacha sauce: Fujian Shacha sauce, Chaozhou Shacha sauce and imported Shacha sauce. Fujian Shacha Sauce is made from a large amount of fried peanuts, an appropriate amount of boneless fried dried halibut and dried shrimps, minced garlic, minced coriander, chili powder, mustard powder, allspice powder, sand ginger powder, coriander powder, and fragrant wood. Stir-fry the grass powder with vegetable oil until fragrant, add sugar and refined salt and stir-fry over slow fire for half an hour. When the pot is no longer bubbling, remove from the fire and wait for it to cool down naturally. Then put it into a jar. It can be stored for 1 to 2 years. Go bad. Fujian Shacha Sauce has a natural and rich aroma. It is used to cook stir-fried, steamed and other seafood dishes. It has a fresh and mellow taste. It is very popular among diners from Hong Kong, Macao and Taiwan because of its unique natural seafood aroma. Chaozhou Shacha Sauce is made by diluting fried ground peanuts with cooked peanut oil, peanut butter, and sesame paste, then adding minced garlic, minced onions, shrimp paste, bean paste, chili powder, five-spice powder, and rue powder. , grass fruit powder, turmeric powder, chive powder, coriander seed powder, mustard powder, shrimp powder, bay leaf powder, clove powder, lemongrass powder and other spices, accompanied by sugar, light soy sauce, coconut milk, refined salt, MSG, chili Stir-fry the oil over low heat and take it out. After cooling, put it into a clean jar and take it as needed. The aroma of Chaozhou Shacha Sauce is stronger than that of Fujian Shacha Sauce, and it can be used in many dishes made by stir-frying, fire-roasting, stewing, steaming and other cooking methods. Imported satay sauce is also called Sateysauce. It is a kind of sand tea sauce popular in Southeast Asia such as Indonesia, Malaysia and Singapore. It is orange in color and has a texture as fine as grease. It is quite spicy and salty. It has the effect of appetizing and digesting food and has outstanding seasoning characteristics. Therefore, after being introduced to the vast area of ????Chaoshan, it has been improved by generations of chefs, and only its spicy characteristics are used. , instead used domestic spices and main ingredients to make it, and transliterated the Indonesian "SATE" and called it sand tea ("tea" is pronounced as "嗲" in Chaozhou dialect) sauce. There are obvious differences between satay sauce and shacha sauce. Therefore, in the more authentic Hong Kong-style Cantonese cuisine, the two stir-fried beef dishes "Sata Beef Fillet" and "Shacha Beef Fillet" should use satay sauce and shacha sauce respectively. Tea sauce is mixed with juice, and the other seasonings used in their respective combinations are also very different. When cooking satay beef tenderloin, you must first stir-fry minced onions, red peppers and pineapple until fragrant, then add satay sauce. You must also add an appropriate amount of Sanhua evaporated milk and a little oyster sauce to increase its milky flavor. When cooking Shacha beef, you only need to stir-fry it with garlic paste, and there is no need to add evaporated milk, because the original flavor of Shacha sauce is more suitable for Chinese tastes. There are also differences in the color and appearance of the two finished products: the former is light orange-red and has a more delicate marinade; the latter is light brown and has more particles in the marinade. The flavors of the two also have their own advantages. There are many varieties of satay sauce, the more famous ones are Indonesian satay sauce and Malaysian satay sauce. Shacha sauce can be directly dipped into the food to accompany the meal, or it can be mixed with a unique flavor to cook delicacies such as Shacha beef fillet and Shacha duck breast. It can also be used to prepare the Hong Kong-style trendy "Sha Ka Sauce" to cook famous Hong Kong dishes such as Sha Ka Beef Brisket Pot and Sa Ka Stewed Prawns. It is suitable for cooking methods such as roasting, stewing, simmering, rinsing, and searing.