Qixiang sauce can be used for cold salad, stir-fry, steamed vegetables and stir-fry. Among them, if it is used for cooking, it is mostly "dressed" after pickling, such as egg skin, bean curd skin, aluminum foil paper, glutinous rice paper and so on. It is not easy to marinate and fry directly, otherwise the color will be unsightly, and the edible oil will make the exotic juice lose its characteristics. In addition, Qixiang sauce can also be used for cooking and seasoning. The secret recipe of exotic sauce

Ingredients: 5 kg Pixian bean paste, 3 kg pickled pepper paste, 2 kg Bazin pepper, salad oil 15 kg.

Spices: 500g of star anise, 400g of Amomum tsaoko, 400g of fragrant fruit (fragrant fruit is the mature seed kernel of Cinnamomum camphora of Lauraceae with special fragrance), 500g of fennel, 500g of fragrant leaves, 400g of cardamom and 500g of Cao Ling.

Method:

Heat the oil first, stir-fry 5 kg of Pixian bean paste, 3 kg of pickled pepper paste and 2 kg of Zanthoxylum bungeanum with low fire, then add star anise, tsaoko and fragrant fruit, stir-fry for 10 minute, then add 500 g of fennel, 500 g of fragrant leaves and nutmeg.

When frying, you should pay attention to the heat, turn it constantly to avoid burning the pot, then stew it in the pot for half an hour, cool it and then mince it with a meat grinder. Generally, it can be stored for 60 days at room temperature.