Mang spicy bean paste
In the evening of the day before yesterday, there was a strong wind, and green mangoes were blown down all over the community, which also brought me a delicious meal. well! Yesterday, I prepared the ingredients to make mang spicy bean paste. It is sour, sweet and spicy. It has the attractive fruit aroma of mango and is very appetizing.
Step 1 . Wash the mango, peel and core it, chop the flesh into small pieces, and partially chop the flesh with skin. (Leaving a small portion of the skin is to enhance the taste and fragrance of the skin)
Step 2 . Chop the Sichuan pepper and garlic into small pieces.
Step 3 . In a hot oil pan, add garlic and Sichuan peppercorns and stir fry quickly. Add a little Sichuan peppercorns and stir fry over low heat until fragrant (after adding Sichuan peppercorns, use low heat to avoid burning the pan).
Step 4 . Pour in the fermented bean sauce and continue to stir fry over low heat until fragrant.
Step 5 . Add the fruit pulp and crushed sour plum, stir fry for a moment (excluding the skin), add water and rock sugar, bring to a boil over high heat, and slowly simmer over low heat. I put a big piece of rock sugar, the green mango is quite sour. When the water is 80% dry, pour in the fruit peel and turn to medium heat, stir while cooking to prevent the pot from getting burnt, until the water is dry, add a little chicken essence, and complete.
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