1 tablespoon of black beans, 1 handful of small sharp peppers, 1 small handful of peppercorns, 1 large onion, 2 star anise, 1 piece of ginger, an appropriate amount of cooked peanuts, 3g of cooked sesame seeds, 3g of coarse chili powder, 5g of sugar, 3g of salt, 4ml of light soy sauce, 10g of cornstarch, and 10ml of vegetable oil.
Methods:
1, black beans are mixed well with a little bit of vegetable oil, and then steamed in a pot for 20 minutes.
2. Steamed tempeh is crushed with a spoon.
3, the oil is hot, change to low heat to dry chili and pepper fried.
4, cooled into a plastic bag, crushed.
5, cooked peanuts crushed, cooked sesame seeds mixed, standby.
6, frying pan under the onion, ginger slices, star anise frying incense, the material clip out do not.
7, with the oil just fried onions and ginger, stir fry edamame over low heat.
8, under the crushed dried chili peppers and peppercorns, stir fry.
9: Add the peanuts and sesame mixture and sauté.
10, under the dry chili noodles, stir fry, add the right amount of sugar, salt, a little soy sauce.
11, add the right amount of boiling water, boil.
12, add water starch thickening, start the pot.
Main ingredients: 50 grams of coarse chili noodles, 50 grams of fine chili noodles, 30 grams of tempeh, 230 grams of pancetta, about 300 milliliters of vegetable oil;
Seasonings: 1 star anise, 1 small piece of cinnamon, more than 20 pieces of peppercorns, 1 section of green onion, salt to the right amount, 1 teaspoon of sugar;
Methods:
1-2. Prepare all kinds of raw materials, cut the pancetta into small dice >7. into the tempeh, small fire, fry until the tempeh crispy;
8-9. turn off the fire, into the coarse and fine chili pepper noodles with the previously fried pork, add the right amount of salt and sugar, stir fry, with the residual warmth of the oil fried spicy flavor, thoroughly cooled and then loaded into clean glass bottles and sealed into the refrigerator to keep it chilled can be