pork chili sauce

main ingredients

pork (7 liang) red pepper (half a catty)

seasoning

rice vinegar (3 liang) white sugar (4 liang) ginger (4 slices) garlic (one and a half) onion (appropriate amount) salt (appropriate amount). Cut garlic into minced garlic.

2. Heat the oil in the pot. Add the pork stuffing with ginger slices and stir-fry until fragrant. Add the chopped red pepper, rice vinegar and white sugar, stir-fry for a while and add a little salt. Stew on low heat for 15 minutes, and finally put the minced garlic into the pot and stew for 1 minute.

3 Pork Chili sauce is slightly spicy and fragrant with garlic, which is really delicious and memorable.

douchi pork spicy sauce

ingredients

main ingredient minced pork 35g black douchi 2g sweet noodle sauce 4g auxiliary ingredient garlic 1 cloves ginger 1 piece of white wine 2g soy sauce 1g pepper powder 2 teaspoons spiced powder 2 teaspoons pepper powder 12g sugar 1 teaspoon salt oil 3ml

Steps

1. Chop garlic and ginger finely, mix them into minced meat, and then add. Marinate for half an hour

2. Chop the black lobster sauce slightly (it's sold in the supermarket, and I bought it from 4.5 yuan 2g)

3. Pour the oil into the pot, add the pepper powder, spiced powder and minced meat, and stir-fry it while shoveling on medium heat

4. Fry until the meat becomes darker, add the black lobster sauce and stir-fry it slightly

5. Add the right amount of salt according to the taste, and you can also add some sugar if you feel the need

Tips

1. There must be a lot of oil, and you can add some oil if you feel it is not enough in the process

2. The fried meat must be fried in place, which will not only taste crisp and fragrant, but also prolong the storage time

3. Turn down the fire when the meat becomes darker, otherwise it will be easy to fry < Otherwise, it will be burnt off

5. First, if two people eat three or four times according to the above amount, it is no problem. If you can't finish eating at one time, remember to cover it and store it. It's best not to touch raw water

fresh meat Chili sauce

ingredients

red pepper 5g

pork stuffing 3g

auxiliary material

peanut 15g

white sesame 1 pinch

seasoning

salad oil 8g ~ 1g salt 15g minced garlic 5g. The acidity of rice vinegar is softer, which can not only remove the fishy smell of meat, but also refresh the overall taste of sauce.

Specific methods:

1. Wash the pepper, draw the pedicle with a knife, then hold the pepper by hand, press it into the pepper and then pull it out to remove the pedicle

2. Grind the pepper with a meat grinder or chop it into pieces with a knife; Avoid direct contact with peppers, especially pepper juice, or your hands will feel particularly uncomfortable

3. Prepare the bean paste. If it is very dry and does not have any fluidity, it is best to dilute it with clear water until it is in a liquid state

4. Cut the onion and garlic into pieces, and increase or decrease the amount of onion and garlic according to your own preferences

5. Prepare the minced meat without fat. Therefore, you must use pure lean meat, and both pork and beef can be used

6. Put the fried peanuts and sesame seeds in a fresh-keeping bag and roll them into peanuts and sesame seeds with a rolling pin. Don't use a cooking machine (blender) to make them into a final shape. It is best to roll them with granules by hand, and the taste will be better

7. Heat the wok, add cooking oil, add meat stuffing and stir-fry to change color, and pour a little along the edge of the wok. Add the bean paste and stir-fry until fragrant

9. Add the minced red pepper and stir well, then turn to low heat, and then add rice vinegar

1. When the sauce in the pot becomes thick (about 2 minutes), just taste it, then add salt and sugar and stir well, then turn off the heat

11. Add the chopped cooked peanuts and sesame seeds and mix well, and add the Chili. It can be used to mix noodles, bibimbap, spread sauce, etc.

Features of dishes

Chili sauce with rich aroma is made from red peppers and meat, and several large bottles are made by adding bean paste, which can be used to mix rice, spread noodles, spread steamed bread and mix side dishes. It tastes very good. My sister prefers meat paste, and of course, she can also use pepper and bean paste if she doesn't like it.