Accessories: peanut 300g, cooked white sesame 100g, soybean oil 300g, garlic 50g, ginger 40g, cooking wine 10ml, sugar 80g, bean paste 450g, salt 10g, monosodium glutamate 1 spoon.
Preparation method of beef Chili sauce;
1. Wash the peppers.
2. Grind the meat with a meat grinder with disposable gloves.
3. Cut the onion, ginger and garlic and prepare the minced meat. I didn't take any photos at this step, and I didn't cut the meat.
4. Stir-fry peanuts, cool and peel them.
5. Put the cooked peanuts into a fresh-keeping bag and grind them into peanuts.
6. Add oil to the pan and stir-fry the meat to change color. Pour in a little cooking wine to remove fishy smell, then add onion, ginger and minced garlic to stir-fry until fragrant, and then pour in bean paste to stir-fry until fragrant.
7. Pour in chopped red pepper, bring to a boil, turn to low heat, and simmer for 40 minutes. Stir-fry constantly in the middle to avoid pasting the bottom.
8. Add mashed peanuts and sesame seeds and cook for a few more minutes. Boiling, boiling, beef hot sauce is out of the pot.
9. Put the Chili sauce in a glass bottle while it is hot, cover it, cool it and store it in the refrigerator.
Cooking skills:
Bean paste is best northeast bean paste, which tastes better and peanuts are best peeled. Be sure to cook for 40 minutes, otherwise it will taste like Chili water.