Traditional practice

Step 1: Prepare ingredients, 2 tablespoons of tomato sauce, 8 cloves of garlic, a small piece of ginger, and dice. If you don't like Jiang Mo's minced garlic, you can cut it into pieces of ginger and garlic, stir-fry the sauce and then pick it out and throw it away. Step 2: Prepare the main ingredients, black lobster sauce, chopped dried peppers and chopped lean meat. I roughly measured the ratio, which is about 1: 1: 1.2. Actually, I can do whatever I want, almost. If you can't eat spicy food, it is recommended to use the kind of dried pepper that is used as kimchi, red. In the eyes of my spicy family, there is no spicy taste at all. As for minced meat, it is recommended to use minced lean meat (I use minced turkey, which is very thin and has almost no fat). One is healthier, the other is to save fat oil when frying, and there will be white condensate oil after cooling. Step 3: Heat the oil in the pot and put more oil, which is about 3-4 times of the usual cooking. First pour the minced meat, stir-fry until it turns white, add cooking wine, and continue to stir-fry with soy sauce. When the water is almost dry, pour in lobster sauce and chopped pepper, stir-fry for a while, add chopped ginger and garlic, tomato sauce, add some sugar, turn off the heat, stir-fry until there is no water in the pan, sprinkle some sesame oil, and then take out the pan. Cooling, bottling and storing. Note: minced meat is colored with soy sauce. In addition, lobster sauce itself is salty, so no salt is added.

Method of homemade hot sauce

Ingredients: peanuts, dried peppers, chicken. Practice: 1. Soak peanuts in water for 5 minutes, peel them and wipe them clean with kitchen paper towels. 2. Deep-fry in cold oil and crush for later use. 3. Wipe the dried chilies with kitchen paper towels and put them into a cooking machine to break them. 4. Put Chili noodles, salt, spiced powder, 5. Chop the chicken and fry it in the oil pan until golden brown. 6. burn oil in the pot until they smoke (the amount of oil is about)

Method for making beef Chili sauce

Ingredients: 1, three liang of fresh peppers (can be increased or decreased according to personal preference). 2, Yongchuan Douchi half a catty. 3. Three or two pieces of minced beef. 4, a small piece of ginger. 5, half a garlic. 6. Spiced powder and half a coffee spoon. 7. A spoonful of Laoganma Chili sauce. Practice: 1, put douchi under the chopping block and grind it into mud with a knife; Chop ginger and garlic. 2. Put the pepper into a blender or chop it with a knife. 3. Take it out and use it. 4. Put oil in the pot and burn it to 50% heat. Stir-fry ginger and garlic on low heat, then stir-fry beef and stir-fry. 5. Stir-fry and ferment the bean paste to make it fragrant. 6, pepper powder, spiced powder, Laoganma hot sauce. 7. Stir-fry for about a minute, then put the pan on the plate. 8. After cooling, cover the bottle cap tightly and carry it with you.

Preparation method of nut Chili sauce

Production materials: five kinds of nuts such as soybean, peanut, sesame, almond and walnut, and eleven kinds of seasoning ingredients, accounting for 79.29-79.64% of the total. Production method: peeling, sieving, selecting, pulverizing or peeling, sieving, selecting, frying with warm fire, pulverizing, mixing with seasoning ingredients, stirring, heating, and filling. The product has the characteristics of rich nutrition, good color and fragrance, and is suitable for the tastes of people in the north and south. It can be used not only as a table food, but also as a cooking seasoning, which is convenient to carry and eat when traveling and working in the field.