Fresh chili sauce
The first spoonful of chilli sauce in autumn is a good dish for cooking.1. It is important to stir fry on low heat. The water can be drained by slowly turning.2. It is troublesome to grasp the salt amount, which can be increased several times in a small amount. Avoid too much salt and too little salt.3. The main purpose of high Baijiu is to increase the storage time.4. If you like fragrance, you can also add some five spice powder when putting oyster sauce and sugar.
Step 1 . Wash the chilli and cut it back. Drain the water in a ventilated place. Prepare onion, Chinese prickly ash, coriander, star anise, ginger, green onion, parsley and other ingredients, and pack them for standby.
Step 2 . Chop garlic and ginger (finely chopped to taste good).
Step 3 . Chop the chilli according to the previous step, and put it on the plate for standby.
Step 4 . Pour oil (more) into the pan, 70% hot, add coriander, onion and other ingredients, turn over the low heat slowly (must be low), and fry to dry the water, leaving a fragrance.
Step 5 . Deep fry and remove. Turn off the fire and let the oil temperature drop a little.
Step 6 . Pour the chopped ginger and garlic into the pot and stir over low heat to make it fragrant (about 1-1.5 minutes). Add the chilli powder and turn it over low heat. Keep stirring to prevent the pan from sticking (5-7 minutes).
Step 7 . Stir well and fry until the water is slightly dry. Add salt, oyster sauce and sugar, stir well and melt, then add sesame seeds to increase the flavor. Continue to stir fry for another 2-3 minutes.
Step 8 . Add a little Baijiu of high quality. (It can increase fragrance and storage time)
Step 9 . Leave the pot to cool naturally. Can be bottled or placed in a container with a lid. be accomplished.
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